Summer Garden Frittata

When it comes to versatile dishes that can be enjoyed at any time of day, the frittata stands out as a champion. This Italian classic is not only simple to prepare but also allows for endless variations based on the ingredients available. Whether you’re looking for a hearty breakfast, a light lunch, or a satisfying dinner, the frittata can adapt to your needs. Its fluffy texture and rich flavor make it a favorite among home cooks and gourmet chefs alike.

Discover the joy of summer cooking with this delicious Summer Garden Frittata recipe! Perfect for breakfast, lunch, or dinner, this versatile Italian dish showcases a vibrant mix of fresh seasonal vegetables like cherry tomatoes, zucchini, spinach, and red bell peppers, combined with fluffy eggs and creamy feta cheese. Easy to prepare and nutrient-dense, this frittata is a tasty way to enjoy summer’s bounty while adding flavor and nutrition to your meals. Try it for your next brunch or family dinner!

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Ingredients

6 large eggs

1 cup whole milk

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 cup fresh spinach, roughly chopped

1/2 red bell pepper, diced

1/2 cup fresh basil, chopped

1/2 cup crumbled feta cheese

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and black pepper to taste

2 tbsp olive oil

Optional: Additional fresh herbs for garnish (parsley or chives)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and whole milk until well combined. Stir in the garlic powder, onion powder, salt, and black pepper.

Sauté the Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the diced zucchini and red bell pepper. Sauté for about 3-4 minutes until they start to soften.

Add Spinach and Tomatoes: Stir in the cherry tomatoes and chopped spinach. Cook for another 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

Combine Ingredients: Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine. Sprinkle the crumbled feta cheese and chopped basil evenly on top.

Cook on the Stovetop: Continue to cook on the stovetop for 2-3 minutes until the edges start to set, but the center is still slightly runny.

Bake: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed up and lightly golden. A knife inserted in the center should come out clean.

Cool and Serve: Remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature. Garnish with additional fresh herbs if desired.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings