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Easy Summer Frittata Recipe with Fresh Vegetables You’ll Love

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A quick and easy summer frittata made with fresh, seasonal vegetables and eggs, perfect for reducing food waste and enjoying a wholesome meal in under 30 minutes.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/4 cup (60 ml) milk or cream (whole milk preferred, any dairy or non-dairy milk works)
  • About 3 cups (450 g) mixed vegetables (e.g., zucchini sliced or diced, bell peppers chopped, cherry tomatoes halved, spinach or kale roughly chopped, onions or scallions sliced, mushrooms sliced, or l…
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 cloves garlic, minced
  • A handful of fresh herbs (basil, parsley, or chives), chopped
  • 1/2 cup (50 g) cheese (optional; feta, goat cheese, or shredded cheddar)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and chop about 3 cups (450 g) of mixed vegetables.
  3. Heat olive oil in your skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Add firmer vegetables like bell peppers and zucchini. Cook for 5-7 minutes, stirring occasionally, until softened and slightly browned. Then add quicker-cooking greens or tomatoes and cook for another 2 minutes.
  5. Whisk eggs and milk together in a bowl until smooth. Season with salt and pepper. Stir half of the cheese into the mixture if using.
  6. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Use a spatula to distribute the veggies evenly.
  7. Cook on stovetop over medium-low heat for 3-4 minutes to let the edges start setting.
  8. Transfer the skillet to the oven and bake for 12-15 minutes or until the frittata is puffed, golden, and a knife inserted in the center comes out clean.
  9. Remove from oven and sprinkle remaining cheese and fresh herbs on top. Let rest for 5 minutes before slicing.
  10. Slice and serve warm or at room temperature.

Notes

If you don’t have an oven-safe skillet, cover the handle with foil or transfer the mixture to a greased baking dish before baking. You can also cook the entire frittata on the stovetop with a lid for a softer top. Use room temperature eggs for even cooking. Avoid overfilling the pan to prevent a dense frittata. Let the frittata rest after baking for easier slicing. Leftovers keep well refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: frittata, summer recipe, easy frittata, vegetable frittata, quick meal, brunch recipe, healthy eggs, leftover vegetables

Find it online: https://lyrafeast.com/easy-summer-frittata-recipe-with-fresh-vegetables-youll-love/