In the best of times, summer is about abundance. An abundance of time to loll about with a good book. Bountiful friends gathered over cold drinks and hot barbecues. Copious sunshine to warm your legs late into the afternoon. And gardens — small and large — teeming with the kind of produce we look forward to all year long. Summer Vegetable Frittata came out of this last sort of abundance: too much corn, zucchini, and cherry tomatoes following a family get together (not to mention enough eggs to last us into September).
The truth is, frittatas, and all their eggy cousins — stratas, quiches, and omelets — are one of the best ways to make the most of abundance, no matter what time of year it is. All you need, really, are eggs and vegetables, which you can swap by season with an endless variety of possible combinations. The result is an easy-to-prepare, healthy, and satisfying meal that you can enjoy any time of day.
How to Make a Frittata
The formula for making a frittata is pretty basic:
- Start by sautéing vegetables until tender. Whether you’re using spring greens or sturdy winter vegetables, you want to cook off the water so you don’t end up with liquid pooling on the surface of your frittata.
- Whisk milk into eggs. I figure one cup per eight eggs, give or take. I also sometimes scale back the milk a bit and whisk in cottage cheese or ricotta if I have it on hand.
- Combine vegetables with eggs in a greased pan just big enough to house them. Square, round, oval, or even a cast iron skillet all work well.
- Add cheese if you like, adjusting the variety depending on what you have on hand or what might be a good match for the vegetables. This summer frittata works deliciously with Cheddar, feta, or pepper Jack if you want a hit of heat.
- Consider other add-ins that might be tasty. Fresh herbs, such as basil and cilantro work well. Add chiles if you like things spicy. If you have a few slices of bacon on hand, get it crispy and crumble it right in. Be sure you’ve seasoned the frittata with plenty of salt and pepper.
How to Know a Frittata is Done
Getting the timing right on any egg dish is key. Pull your frittata out too early, and you’ll have raw egg in the center. Do it too late, and eggs turn tough. I find once the frittata is slightly firm at the center with a gentle dome shape, it’s done. Keep in mind that cooking time can vary depending on the type of pan you use. Also, the frittata will continue to cook a bit once it’s out of the oven.
What to Serve with Summer Vegetable Frittata
For breakfast, serve it straight up or with a side of avocado, fresh fruit, or whole-grain toast. For lunch and dinner, a simple green salad and crusty baguette will do. If you have leftover frittata, sandwich a piece between two slices of soft bread spread with with spicy mayo and a juicy tomato slice.
If you like this recipe, you might also like:
Mediterranean Egg and Spinach Strata
Freezer-Friendly Egg and Vegetable Wraps
Prosciutto and Spinach Egg Cups
Make-Ahead Breakfast Sandwiches from Real Mom Nutrition
Egg, and Avocado Toast with Turmeric Drizzle from Edible Living
Summer Vegetable Frittata
At the peak of summer, when corn, zucchini, and tomatoes are in abundance, turn this tasty trio into a simple frittata. Feel free to swap in cilantro for basil and other cheeses, such as feta or pepper Jack. It’s best warm from the oven, but keeps well for several days in the fridge. Serve leftovers cold or reheat in the oven or microwave.
Ingredients
- 2 teaspoons extra-virgin onion oil, plus more for greasing the pan
- 1 medium chopped red or yellow onion
- 1 medium diced zucchini (about 1 1/2 cups)
- 1 large ear corn, kernels cut from cob (1 heaping cup)
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh basil
- 1/2 cup cherry tomatoes
- 1 cup coarsely shredded sharp Cheddar, divided
- 8 eggs
- 1 cup milk (whatever kind you have in the fridge)
- Freshly ground black pepper
Instructions
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Preheat oven to 350 degrees F. Grease a 9-inch-square pan with olive oil.
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Heat 2 teaspoons olive oil over medium-high in a large skillet. Add the onion and sauté until tender, about 5 minutes. Add the zucchini, corn kernels, and salt, and sauté until tender, about 4 minutes. Remove from heat and stir in the basil and tomatoes.
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Transfer the vegetables to the prepared pan and spread them out. Top with half the cheese.
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In a medium bowl, whisk together the eggs and milk until blended. Pour over the vegetables. Scatter the remaining cheese over the top and add a light shower of freshly ground black pepper
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Bake until the eggs are just set. The top of the frittata should dome and be slightly firm in the center, about 35 minutes.
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Cool for 5 minutes before cutting into squares. Cover and store leftovers in the fridge, where the frittata will keep for several days. Reheat in the oven or microwave.