Preheat oven to 375°F. Line a muffin pan with 6 silicone liners or grease a nonstick muffin pan. (Paper liners tend to stick, so we don’t recommend them here.)
In a small skillet on medium, heat olive oil. Add half of scallions and zucchini, along with garlic, and sauté until softened, 3 to 4 minutes.
In a medium bowl, beat 3 eggs, salt, pepper and half of corn. Stir cooked zucchini mixture into eggs and combine well.
Divide egg mixture among muffin cups and bake until egg is slightly set but still slightly undercooked, 9 to 10 minutes.
Meanwhile, in a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a medium bowl or a blender, combine buttermilk, melted butter, remaining 1 egg and honey until well blended. Pour wet ingredients into dry ingredients and stir until just combined. Add remaining half of scallions, zucchini and corn to the batter. Gently fold until just combined.
Spoon cornbread mixture on top of each frittata muffin, distributing evenly between them. Carefully return to oven and bake until the cornbread layer is cooked through and springs back when pressed lightly in center, 12 to 14 minutes.
Serve warm or at room temperature. Keep in the fridge
for up to 2 days; heat in a toaster oven at 350°F until warmed. Can also be frozen, thawed in the fridge and then heated.
Zucchini is packed with moisture, so be sure to squeeze the flesh dry to remove the excess water. It takes only a minute and will ensure you get perfectly crispy fritters. Don’t worry about peeling the zucchini before you grate it – the peel is loaded with fiber and antioxidants and adds a nice texture to the fritters. Serve with a dollop of tangy sour cream with chives for an ultra-satisfying weeknight meal.
Frittatas are the quintessential quick meal and perfect any time of day. Try this spinach frittata tonight with a simple green salad, then munch on leftovers tomorrow morning with a side of oatmeal or in a tortilla for a wholesome lunch.