Summer Zucchini and Corn Frittata

Source: https://thefoodiephysician.com/if-youre-looking-for-quick-and-easy/

Ingredients 2 teaspoons olive oil 2 zucchini, very thinly sliced (preferably on a mandoline) (like a cups worth) 2 cloves garlic, minced 1 cup fresh corn kernels Salt and pepper 6 large eggs 2 egg whites (I used 2 more eggs instead) ¼ cup nonfat Greek yogurt (skipped) 1/8 teaspoon cayenne pepper 1 ounce grated Parmesan cheese (about ¼ cup) (skipped) 2 tablespoons chopped, fresh parsley for garnish (skipped)

Directions

 * 1) Preheat oven to 400 degrees F.
 * 2) Heat the oil in a medium ovenproof skillet (preferably cast iron) over medium heat. Add the zucchini and cook, stirring occasionally, until it starts to soften, 5-6 minutes. #Add the garlic and corn and cook another 3-4 minutes until tender. Season the vegetables with ¼ teaspoon salt and ¼ teaspoon pepper.
 * 3) In a bowl, whisk the eggs, egg whites, Greek yogurt, cayenne, ¼ teaspoon salt and ¼ teaspoon pepper. Pour the mixture into the skillet with the vegetables. Cook for a few minutes until the edges start to set. As it cooks, gently push the edges towards the middle with a spatula allowing the liquid to come into contact with the bottom of the skillet.
 * 4) Sprinkle the cheese evenly over the top of the eggs and place the skillet in the oven. Bake 8-10 minutes until the frittata is cooked and puffed up. For a golden color, turn the broiler on and cook another 2-3 minutes until the top is golden brown. Garnish with parsley and serve.