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Summer Vegetable Frittata

Summer Vegetable Frittata

This Summer Vegetable Frittata represents everything we love about seasonal cooking. It is simple, colorful, and highlights the natural sweetness of peak-season produce. Packed with fiber-rich vegetables and high-quality protein from farm-fresh eggs, this dish is versatile and can be served for breakfast, 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: 210
Ingredients Method Notes

Ingredients
  

  • 8 to 10 large eggs, room temperature preferred
  • 1/4 cup heavy cream
  • 1 medium zucchini, diced or thinly sliced
  • 1 medium bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 medium red onion, finely chopped
  • 2 cloves fresh garlic, minced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh basil, chiffonade or chopped
  • 2 tablespoons olive oil, for sautéing
  • Salt and pepper, to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare all your vegetables, ensuring consistency in your dice.
  3. Whisk the eggs and heavy cream in a large bowl, seasoning generously with salt and pepper.
  4. Heat olive oil in a 10 or 12-inch oven-safe skillet over medium heat.
  5. Add onions and bell peppers to the skillet and sauté for about five minutes until softened.
  6. Add zucchini and garlic, cooking for another three to four minutes.
  7. Arrange cherry tomatoes evenly across the skillet.
  8. Pour the egg mixture over the vegetables, using a spatula to fill all gaps.
  9. Sprinkle crumbled feta cheese and fresh basil on top.
  10. Cook on the stovetop for about two minutes to set the bottom.
  11. Transfer the skillet to the oven and bake for 12 to 15 minutes, checking frequently.
  12. For a golden top, turn on the broiler for the last minute of cooking.
  13. Let the frittata rest for five minutes before slicing into wedges.

Notes

Use room temperature eggs for fluffiness. Do not overbeat the eggs. Sauté vegetables to remove excess moisture. Monitor salt levels based on cheese used. Let the frittata rest before serving.