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Summer is the perfect time to enjoy fresh, vibrant vegetables. A vegetable frittata is an easy and delicious way to make the most of seasonal produce. Paired with a side of mixed greens, it creates a healthy and satisfying meal.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1/2 cup shredded cheese (cheddar or feta)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Mixed greens for serving
- Your favorite salad dressing
Instructions
Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Heat the olive oil in an oven-safe skillet over medium heat. Add the diced bell pepper and zucchini, cooking for about 5 minutes until tender. Stir in the cherry tomatoes and cook for another 2 minutes.
Pour the egg mixture over the sautéed vegetables. Sprinkle the shredded cheese evenly on top. Let it cook on the stovetop for 2-3 minutes until the edges start to set.
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and golden brown.
While the frittata is baking, prepare a side salad with mixed greens and your favorite dressing. Serve the warm frittata slices with the fresh greens on the side for a complete summer meal.
Tips for Success
- Use a non-stick skillet for easy removal of the frittata.
- You can add other summer vegetables like corn or spinach.
- For a vegetarian option, skip the cheese or choose a plant-based alternative.
- Serve immediately for the best flavor and texture.
This summer vegetable frittata is a versatile dish that highlights the flavors of the season. It’s perfect for breakfast, brunch, or a light dinner. Enjoy the freshness and colors of summer in every bite!