Sheet-Pan Zucchini Tomato Frittata with Corn & Cheddar

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 10 large eggs
• 2 medium zucchini
• 1 pint cherry tomatoes
• 1 cup fresh corn kernels
• 1 cup shredded sharp cheddar cheese
• 1/3 cup whole milk
• 4 scallions
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup fresh basil

Instructions

1. 1Preheat the oven to 375°F. Line a rimmed half-sheet pan with parchment paper and brush lightly with olive oil.
2. 2Thinly slice the zucchini into rounds and halve the cherry tomatoes. Spread zucchini, tomatoes, and corn kernels evenly across the prepared pan. Drizzle with remaining olive oil, season with half the salt and pepper, and toss gently.
3. 3Roast the vegetables for 12 to 15 minutes until the zucchini is tender and the tomatoes begin to blister and release juices.
4. 4While vegetables roast, whisk the eggs vigorously with milk, remaining salt, pepper, and garlic powder until fully combined and slightly frothy. Stir in most of the shredded cheddar and the thinly sliced scallions.
5. 5Remove the pan from the oven and carefully pour the egg mixture evenly over the hot vegetables, tilting the pan so it fills all gaps. Sprinkle the remaining cheddar on top.
6. 6Return the pan to the oven and bake 18 to 22 minutes until the frittata is puffed, set in the center, and lightly golden at the edges. A knife inserted in the middle should come out clean.
7. 7Let the frittata rest on a cooling rack for 5 minutes so it firms up for clean slicing.
8. 8Scatter torn fresh basil over the top, cut into six squares, and serve warm. Leftovers reheat beautifully for quick weekday breakfasts.