Corn and Zucchini Summer Frittata

[1 SP per 6^th of pie] "HELLO SUMMER!!" That's what your taste buds will say after trying this bright, fresh and herby Corn and Zucchini Summer Frittata. The fresh basil and chives, the juicy zucchini and the sweet corn combine perfectly with the fluffy eggs and rich sharp cheddar to make this frittata totally swoon-worthy. It's also a great way to use up leftover corn on the cob or zucchini (if the corn is already cooked you can just cut it off and skip cooking it)! You'll love the sharp white cheddar in this, but if that’s not your thing you could definitely substitute Mozzarella or another flavorful melty cheese.

Information

• Makes: 1 pie (6 slices)
• Source: Emily Bites
• Prep: 10 min     Cook: 30 min

Ingredients

1 medium	corn, sweet, kernels on cob	3 SP
1 Tbsp	light butter	3 SP
1 cup	uncooked zucchini, thinly sliced	0 SP
8 large	eggs	0 SP
⅓ cup	fat-free plain Greek yogurt	0 SP
¾ tsp	table salt, to taste	0 SP
¼ tsp	black pepper, to taste	0 SP
1 Tbsp	chives, diced	0 SP
¼ cup	basil, sliced	0 SP
2 oz	low fat cheddar or colby cheese	2 SP

Instructions

1. Pre-heat your oven to 350°F. Shuck the corn and remove any remaining strings. Use a large sharp knife to cut off the kernels as close to the cob as you can get (you'll ended up with about 1 cup of kernels).
2. Melt the butter in an 8"-10" oven-safe nonstick deep skillet over medium-low heat. Add the corn kernels and the sliced zucchini and stir to coat. Sprinkle with a bit of salt and pepper to taste. Cook, stirring regularly, for 6-8 minutes or until corn and zucchini are cooked through.
3. While the corn and zucchini are cooking, break the eggs into a large mixing bowl and whisk together until just combined. Add the yogourt, salt, black pepper, chives, basil and shredded cheese and stir together until mixed.
4. When the corn and zucchini are cooked, transfer them into the bowl containing the egg mixture and stir together. Spray the skillet you used liberally with cooking spray and then pour the egg mixture into the skillet. Cook on a burner set to medium heat for 5-7 minutes until the very outside edge of the frittata starts to turn opaque/look cooked. Transfer the skillet into the oven and cook for 15-17 minutes until the centre is set. Let cool for 5 minutes, then slice into 6 slices and serve.

Notes

Nutritional Information per slice

• Calories 153
• Total Fat 8.9g
• Saturated Fat 3.9g
• Trans Fat 0.1g
• Sodium 136mg
• Total Carbohydrates 11g
• Dietary Fibre 2g
• Sugars 3g
• Protein 8g