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Easy Creamy Yellow Squash and Corn Frittata with Goat Cheese

Easy Creamy Yellow Squash and Corn Frittata - featured image
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A quick and satisfying frittata featuring tender yellow squash, fresh corn kernels, and tangy goat cheese nestled inside fluffy eggs, perfect for brunch or a light dinner.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 2 medium yellow squash, thinly sliced
  • 1 cup fresh corn kernels (about 2 ears)
  • 4 ounces goat cheese, crumbled
  • ½ cup (120 ml) milk or cream (whole milk or half-and-half; dairy-free milks like oat work too)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil or chives (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Thinly slice the yellow squash into half-moons about ¼-inch thick. Cut corn kernels off the cob.
  3. Heat 2 tablespoons olive oil in your skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant. Add sliced squash and cook for 5-7 minutes until just tender but not mushy.
  4. In a mixing bowl, whisk 8 eggs with ½ cup milk or cream, salt, and pepper until combined and slightly frothy.
  5. Pour the egg mixture over the sautéed squash in the skillet. Scatter fresh corn kernels evenly on top. Cook undisturbed on stovetop over medium-low heat for about 3 minutes until edges start to set.
  6. Crumble goat cheese over the top in small pockets, followed by fresh chopped basil or chives.
  7. Transfer skillet to the oven and bake for 12-15 minutes, or until eggs are set but slightly jiggly in the center. Optionally, broil for 1-2 minutes for a golden top, watching carefully.
  8. Let the frittata cool for about 5 minutes before slicing and serving.

Notes

Use room temperature eggs for fluffier results. Bring goat cheese to room temperature before adding for better melting. Avoid overcrowding the pan when sautéing squash to prevent sogginess. If eggs brown too fast on stove, lower heat and cover loosely with foil. Leftovers store well in fridge up to 3 days and freeze well.

Nutrition

Keywords: frittata, yellow squash, corn, goat cheese, easy recipe, brunch, light dinner, creamy, quick meal

Find it online: https://platebelle.com/easy-creamy-yellow-squash-and-corn-frittata-with-goat-cheese-recipe/