A frittata is the ultimate quick, versatile dish, perfect for highlighting the season’s freshest produce. This Summer Vegetable Frittata is packed with vibrant flavors from zucchini, cherry tomatoes, and sweet bell peppers, paired with creamy goat cheese for a tangy twist. Whether you’re hosting brunch, preparing a light dinner, or meal-prepping for the week, this one-pan wonder is as easy as it is delicious. Serve it warm or at room temperature, and pair it with a crisp salad or crusty bread for a delightful meal that celebrates summer’s bounty.
Ingredients:
- 8 large eggs
- 1/4 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small zucchini, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 small red bell pepper, diced
- 1/4 cup thinly sliced green onions
- 1/3 cup crumbled goat cheese (or feta)
- 2 tablespoons chopped fresh basil or parsley
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Sauté the vegetables: Heat the olive oil in an oven-safe skillet (10-inch works well) over medium heat. Add the zucchini and bell pepper, and sauté for 3–4 minutes until slightly softened. Stir in the cherry tomatoes and green onions, cooking for another 1–2 minutes.
- Combine and cook: Pour the egg mixture evenly over the sautéed vegetables. Reduce the heat to low, and gently stir to distribute the veggies. Let cook undisturbed for 2–3 minutes until the edges begin to set.
- Add cheese and bake: Sprinkle the goat cheese over the top and transfer the skillet to the oven. Bake for 12–15 minutes, or until the center is set and the top is lightly golden.
- Garnish and serve: Remove the frittata from the oven and let cool for 5 minutes. Sprinkle with fresh basil or parsley before slicing into wedges.
Enjoy your Summer Vegetable Frittata as a healthy, colorful addition to any table!
