Summer Frittata with Corn and Blue Cheese

Mark Boughton/styling: Teresa Blackburn
  • Yield: 5 servings

Serve with tomato salsa.


2tablespoons butter
1cup thinly sliced leek, white and light green parts (1 medium leek)
2cups coarsely chopped summer squash (2 medium squash)
5 eggs
1/3cup 2 percent reduced-fat milk
1/2teaspoon coarse salt
1/4teaspoon freshly ground black pepper
5ounces linguine, cooked according to package directions (2 1/2 cups cooked)
1 1/2cups corn kernels (3 ears)
1/2cup (2 ounces) crumbled blue cheese
3/4cup (3 ounces) shredded part-skim mozzarella cheese


  1. Melt 2 tablespoons butter in large ovenproof nonstick skillet over medium-high heat. Add leek and squash; cook, stirring occasionally, 7 minutes or until lightly browned.
  2. Whisk eggs, milk, salt and pepper in a large bowl. Stir in linguine, corn and blue cheese. Pour over squash mixture in skillet. Cover and cook 12 minutes, or until top is set.
  3. Meanwhile, heat broiler. Sprinkle frittata with mozzarella and broil 3 minutes, or until golden brown.

Recipe by Jean Kressy.


Nutritional Info *per serving

  • Calories 374
  • Fat 18g
  • Saturated Fat 9g
  • Polyunsaturated Fat 1.6g
  • Monounsaturated Fat 5g
  • Cholesterol 245mg
  • Sodium 648mg
  • Potassium 416mg
  • Carbohydrate 35g
  • Fiber 3g
  • Sugars 7g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 21%
  • Vitamin C 22%
  • Calcium 27%
  • Iron 15%