IngredientsServing Size: 3
2 tablespoons olive oil
1/2 red onion, diced
1/4 cup red bell pepper, diced
1 zucchini, sliced in 1/8-inch rounds
Kernels from 1 ear of corn
Handful of cherry tomatoes, halved
5-6 basil leaves, thinly sliced
Salt and pepper to taste
- In a medium oven-safe skillet, heat olive oil over medium-high heat. Saute onion and bell pepper, stirring frequently, until softened (about 5 minutes).
- Stir in zucchini rounds and corn and cook another 3 minutes. Add tomatoes, basil, and a few pinches of salt and pepper and stir to combine. Reduce heat to medium-low and let tomatoes soften slightly.
- Meanwhile, turn on broiler. Crack eggs into your Whiskware™ Egg Mixer and whisk well, then pour eggs over vegetable mix and let frittata cook until it is most of the way set, but the top is still loose.
- Transfer frittata to oven and broil just until the top is cooked. Remove and serve.
WHIP THIS UP WHEN…
Fresh, local produce is abundant—perfect for a protein and veggie-packed breakfast or lunch.
The whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.