Summer Garden Frittata

As the sun shines brighter and gardens burst into bloom, there's no better way to celebrate the flavors of summer than with a delicious Summer Garden Frittata. This dish is not only a feast for the eyes, showcasing an array of vibrant colors, but it also serves as a delightful way to incorporate the freshest seasonal produce into your meals. Frittatas are cherished for their simplicity and versatility, making them an ideal choice for breakfast, brunch, or a light dinner.

Celebrate summer with a vibrant Summer Garden Frittata that brings together the best seasonal produce! This versatile dish is perfect for breakfast, brunch, or a light dinner, showcasing fresh ingredients like cherry tomatoes, zucchini, bell peppers, and spinach. With simple preparation steps and a deliciously creamy texture, this frittata is not just easy to make but also a nutritious delight. Enjoy a wholesome meal that highlights nature's bounty and supports local farming!

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Ingredients

8 large eggs

1/4 cup whole milk

1 cup cherry tomatoes, halved

1 cup zucchini, diced

1 cup bell peppers (any color), diced

1/2 cup red onion, finely chopped

1 cup fresh spinach leaves, roughly chopped

1/2 cup feta cheese, crumbled

2 tablespoons fresh basil, chopped

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

Prepare the Vegetables: In a medium-sized skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and bell peppers. Sauté for about 5 minutes until softened.

Add More Veggies: Stir in the zucchini and cherry tomatoes, and continue to sauté for another 3-4 minutes until vegetables are tender. Add the spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste, then remove the skillet from heat.

Whisk Eggs: In a large bowl, whisk together the eggs and whole milk until well combined. Stir in the chopped fresh basil and crumbled feta cheese and season with a pinch of salt and pepper.

Combine Ingredients: Gently fold the sautéed vegetables into the egg mixture until evenly distributed.

Cook on the Stovetop: Return the skillet to medium heat. Pour the frittata mixture into the skillet and let it cook undisturbed for about 5 minutes until the edges begin to set.

Bake in the Oven: Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the center of the frittata is set and lightly golden.

Cool and Serve: Remove the frittata 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 basil, if desired.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings