Vegetable Frittata with Summer Veggies

A light yet satisfying egg-based dish that highlights peak-season produce such as zucchini, sweet corn, and cherry tomatoes. Perfect for breakfast, brunch, or an easy week-night supper, this frittata is prepared in a single oven-safe skillet for minimal cleanup.

Why You’ll Love This Recipe

• Versatile: adapts to almost any vegetable or cheese you have on hand.

• One-pan convenience: stovetop sauté followed by a quick bake—no flipping required.

• Make-ahead friendly: delicious warm, room-temperature, or chilled.

• Nutrient-dense: packed with protein, fibre, and a colourful array of vitamins.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Extra-virgin olive oil

• 1 medium yellow onion, finely chopped

• 1 medium zucchini, diced

• 1 cup fresh corn kernels (or thawed frozen corn)

• 1 cup cherry tomatoes, halved

• 2 tablespoons chopped fresh basil or flat-leaf parsley

• 8 large eggs

• 60 ml (¼ cup) whole milk or half-and-half

• 90 g (1 cup) shredded sharp Cheddar or crumbled feta, divided

• ½ teaspoon fine sea salt

• ¼ teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 175 °C / 350 °F.

2. Sauté vegetables: Warm the oil in a 25 cm (10 inch) oven-safe non-stick or cast-iron skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Stir in the zucchini and corn; cook until the vegetables soften and excess moisture evaporates, 5–6 minutes. Season lightly with salt. Fold in the cherry tomatoes and herbs; cook 1 minute longer, then spread the mixture evenly over the pan.

3. Prepare egg mixture: In a bowl, whisk the eggs, milk, ½ cup of the cheese, salt, and pepper until just blended.

4. Combine and set: Pour the egg mixture over the vegetables. Tilt the pan to distribute. Cook undisturbed on the hob for 2–3 minutes, until the edges begin to set.

5. Bake: Sprinkle the remaining cheese over the top. Transfer the skillet to the oven and bake until the centre is just set and slightly puffed, 10–12 minutes.

6. Rest and serve: Cool in the skillet for 5 minutes. Slice into wedges and serve warm or at room temperature.

Servings and Timing

• Yield: 6 generous wedges

• Prep time: 15 minutes

• Cook time: 15 minutes stovetop + 12 minutes bake

• Total time: approximately 42 minutes

Variations

• Mediterranean twist: Replace Cheddar with crumbled feta, add sliced olives, and season with oregano.

• Garden greens: Swap zucchini for chopped spinach or kale; sauté greens until wilted before adding eggs.

• Protein boost: Stir in ½ cup cooked, crumbled turkey sausage or smoked salmon pieces.

• Dairy-free: Use a plant-based milk and omit cheese; add an extra tablespoon of nutritional yeast for flavour.

Storage / Reheating

• Refrigeration: Store cooled slices in an airtight container for up to 4 days.

• Freezing: Wrap individual portions tightly in parchment then foil; freeze for up to 2 months. Thaw overnight in the refrigerator.

• Reheating: Warm refrigerated or thawed slices in a 175 °C / 350 °F oven for 8–10 minutes, or microwave on medium power in 30-second bursts until heated through.

FAQs

How do I prevent the frittata from sticking to the pan?

Season a cast-iron skillet well or use a high-quality non-stick pan and coat it lightly with oil before cooking.

Can I substitute egg whites for whole eggs?

Yes; use 12 egg whites to replace 8 whole eggs, but expect a slightly firmer texture and milder flavour.

Is it safe to leave the frittata at room temperature for a picnic?

It may sit safely for up to 2 hours below 30 °C (86 °F). Chill thereafter to avoid bacterial growth.

Which cheeses melt best in a frittata?

Semi-firm cheeses such as Cheddar, Gruyère, or fontina melt smoothly; feta or goat cheese add tang but remain in pockets.

Can I cook the entire frittata on the stovetop?

Yes, over very low heat with a tight lid for 10–12 minutes; however, oven finishing yields more even cooking.

How do I know when the frittata is done?

The centre should register 70 °C / 160 °F on an instant-read thermometer and no longer jiggle when the pan is gently shaken.

What vegetable combinations work well besides summer produce?

Try autumnal butternut squash and kale, or winter broccoli and roasted peppers; adjust sauté time for denser vegetables.

Why did my frittata puff up and then deflate?

Steam expands during baking, causing a rise; deflation on cooling is normal and does not affect texture.

Can I make this recipe ahead for a brunch buffet?

Certainly. Bake the evening before, cool, cover, and refrigerate. Reheat in a 160 °C / 325 °F oven for 15 minutes.

Is it necessary to add milk to the eggs?

A small amount of dairy improves tenderness; if omitted, expect a slightly firmer frittata but satisfactory results.

Conclusion

This Vegetable Frittata with Summer Veggies transforms simple seasonal produce into an elegant, nutrient-rich meal without fuss. Its adaptable nature encourages creativity—whether you vary the vegetables, enhance it with proteins, or tailor it to dietary needs. Serve it hot from the oven, pack it for a picnic, or enjoy chilled slices for quick weekday breakfasts; this frittata delivers flavour, colour, and convenience in every slic

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