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Summer Frittata

Summer Frittata

A light and satisfying Summer Frittata that highlights the natural sweetness of sun-ripened vegetables, perfect for brunch, lunch, or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 8 to 10 large eggs
  • 1/3 cup heavy cream or whole milk
  • 1 medium zucchini, sliced into thin half-moons
  • 1 cup cherry tomatoes, halved
  • 1 large shallot, finely minced
  • 2 cloves garlic, minced or pressed
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh basil, chiffonade
  • 1 tablespoon fresh chives, finely chopped
  • 2 tablespoons olive oil, extra virgin preferred
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, crack the eggs and add the heavy cream. Whisk until fully combined.
  3. Stir in half of the fresh herbs, a pinch of salt, and a generous crack of black pepper.
  4. Heat a 10-inch oven-safe skillet over medium heat and add olive oil.
  5. Sauté the minced shallots and zucchini for about 5-7 minutes until softened.
  6. Add garlic and cherry tomatoes, cooking for another 2 minutes.
  7. Spread the vegetables evenly in the skillet and pour the egg mixture over them.
  8. Sprinkle crumbled feta cheese on top and let it sit for 2 minutes.
  9. Transfer the skillet to the oven and bake for 12-15 minutes until just set.
  10. Let the frittata rest for 5 minutes before slicing and garnish with remaining herbs.

Notes

Use room temperature eggs for better results. Customize with seasonal vegetables or different cheeses.