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

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The recipe was originally published as Weeknight Frittata with Corn and Blue Cheese on

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