Summer Garden Frittata

As the days grow longer and the sun shines brighter, there's nothing quite like embracing the flavors of summer with a delicious and nutritious frittata. This versatile dish, often celebrated for its rich flavors and vibrant colors, brings together the very best of the season’s bountiful produce. A frittata can easily transition from a leisurely brunch with friends to a quick weekday lunch or even a light dinner, making it a staple in any culinary repertoire. Its simplicity in preparation allows both novice cooks and seasoned chefs to whip up a delightful meal with minimal effort.

Embrace the flavors of summer with a delightful Sun-Kissed Summer Garden Frittata! This versatile dish is perfect for any meal, from brunch to a quick dinner. Packed with vibrant, seasonal ingredients like zucchini, cherry tomatoes, and fresh basil, it’s as nutritious as it is delicious. Simple to prepare, this frittata offers a fluffy texture and rich taste, making it a staple in your kitchen. Celebrate summer's bounty and enjoy a meal that's both colorful and satisfying!

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Ingredients

6 large eggs

1/4 cup milk (or cream for richer flavor)

1 cup zucchini, diced

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1/2 cup bell pepper, diced (any color)

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled (or goat cheese)

1/4 cup fresh basil, chopped

2 tablespoons olive oil

Salt and pepper to taste

Instructions

Preheat Oven: Begin by preheating your oven to 375°F (190°C).

Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.

Sauté Vegetables: Heat the olive oil in a large, oven-safe skillet over medium heat. Add the red onion and bell pepper, sautéing until they become soft and aromatic, about 3-4 minutes.

Add Zucchini and Spinach: Stir in the diced zucchini and cook for another 3-4 minutes. Once the zucchini is tender, add the chopped spinach and cook until wilted.

Combine Ingredients: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Distribute the cherry tomatoes and crumbled feta (or goat cheese) evenly throughout the frittata. Sprinkle the fresh basil on top.

Cook on Stovetop: Allow the frittata to cook on the stovetop for about 3-4 minutes, gently pulling the edges of the frittata away from the pan to let the uncooked egg flow to the bottom.

Bake in Oven: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and golden brown. You can run the broiler for the last 2 minutes for an extra golden finish, but keep an eye on it!

Cool and Serve: Once cooked, remove the frittata from the oven and let it cool for a few minutes. Cut into wedges, serve warm, or allow to cool completely and enjoy at room temperature.

Prep Time, Total Time, Servings:

15 min | 40 min | Serves 4-6