Zucchini and Corn Frittata

Ingredients

• 1 Tbsp olive oil
• 2 cloves garlic
• 1 medium zucchini
• 3 Roma tomatoes or one large tomato
• 1 cup frozen corn kernels
• 1 tsp cumin
• 1/2 tsp salt
• Freshly cracked pepper to taste
• 6 large eggs
• 1/2 cup milk 2% or higher fat content
• 1/2 cup shredded Monterrey Jack cheese

Directions

1. Finely mince the garlic, then dice the zucchini and tomatoes. Put the garlic, zucchini, tomatoes, and corn kernels in a cast iron skillet, then add the cumin, salt, and freshly cracked pepper. Sauté over medium heat until the tomatoes have softened into the mixture and the liquid in the bottom of the skillet has mostly cooked away.
2. While the vegetables cook, heat the oven to 350 degrees. In a large bowl, whisk the 6 large eggs with the 1/2 cup of milk.
3. When the vegetables are cooked down and the skillet is no longer juicy, scatter the Monterrey jack cheese across the top. Pour in the egg and milk mixture, then gently nudge the vegetables with a fork or spoon so the egg can slip down around them.
4. Move the skillet to the oven and bake for 30-35 minutes, until the frittata is puffed and browned on top. Cut the baked frittata into 6 pieces and serve.