Fresh corn and zucchini frittata

Fresh corn tastes like summer. And butter, somehow, even if you make it without butter.

This is a treat of a frittata that gets much of its richness from sour cream instead of heavy cream or butter.

The light batter puts the spotlight firmly on the seasonal vegetables, and I couldn’t resist adding some heat with my condiment of choice, sriracha.

Fresh corn and zucchini frittata (with sriracha!) 

• 1 ear of corn, taken off the cob
• 1/2 red bell pepper, thinly sliced
• 1 small zucchini, diced
• 1 yellow onion, diced
• 4 eggs
• 5 T light sour cream
• 1 cup milk
• 1/3 cup grated parmesan cheese
• olive oil
• 2 T sriracha
• salt, pepper
• 3 T fresh herbs (I used chives and parsley)

1. Preheat oven to 350F.

In an oven-safe pan or skillet, heat up olive oil and cook onions, zucchini, peppers, and corn until fragrant and lightly golden. Season with salt and pepper.

2. In a medium-sized bowl, combine eggs, milk, sour cream, cheese, and fresh herbs. Whisk together.

3. When vegetables are cooked, drizzle them with sriracha and pour the egg ‘batter’ over them. Cook for another 2-3 minutes until bottom and sides of the frittata are lightly set like a fluffy omelette. Season with a little more salt and pepper and/or sriracha on top, to taste.

4. Carefully transfer pan to oven and bake for about 25-30 minutes. The frittata will rise, curl up from the edged, and brown lightly. Let cool slightly before slicing and serving (though this is also great served cold).