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Vegetable Frittata with Summer Veggies

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A light and healthy vegetable frittata packed with fresh summer vegetables. Perfect for breakfast, brunch, or a quick dinner.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh basil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper. Set aside.
  3. Heat olive oil in an oven-safe skillet over medium heat.
  4. Add red onion and garlic; sauté for 2 minutes until fragrant.
  5. Add zucchini, yellow squash, and bell pepper; cook for 5–6 minutes until tender.
  6. Stir in cherry tomatoes and fresh basil; cook for 1 minute more.
  7. Pour the egg mixture over the vegetables and stir gently to distribute evenly.
  8. Cook on the stovetop for 2–3 minutes until the edges start to set.
  9. Transfer the skillet to the oven and bake for 10–15 minutes, or until the frittata is set in the center and lightly golden on top.
  10. Let cool slightly, slice, and serve warm or at room temperature.

Notes

  • Use any summer vegetables you have on hand like corn, asparagus, or green beans.
  • Add cheese like feta or goat cheese for extra flavor.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Keywords: vegetable frittata, summer veggies, egg bake, vegetarian breakfast

Find it online: https://recipesfoodeasy.com/vegetable-frittata-with-summer-veggies/