It’s late summer and if you have a garden, you are probably reaping the benefits and enjoying daily offerings. The tomatoes, zucchini, spinach, peppers…all so beautiful and delicious…until you get too much and don’t know what to do with it all. 😉 Have no worries, I have a perfect recipe to use up some of that bounty in a yummy summer vegetable frittata.
Have overnight guests coming this summer/fall? Head out to the garden, stop at the farmers market or your local grocery store, grab some summer vegetables and you’ll be on your way to a delicious frittata that perfect for breakfast, lunch, or a weekend brunch.
- 2 Tbsp butter (divided- 1+1)
- Parmesan Cheese
- 1 large Onion, sliced
- 1 tsp Salt
- ½ tsp Pepper
- 3-4 cups chopped Vegetables...Tomato, Zucchini, Pepper, Spinach, etc
- 8 large Eggs
- 1 cup Milk
- 1 cup shredded Cheddar Cheese
- Preheat oven to 400F
- Melt 1 Tbsp butter in a skillet
- Add the sliced onion and sprinkle with salt and pepper
- Saute the onions on medium-low heat until they are golden brown- about 10 minutes
- Spread 1 Tbsp butter on the inside a deep dish pie plate or 9x11 glass pan
- Sprinkle the inside and sides with Parmesan cheese (from a can)
- Spread the onions on the bottom of the pan
- Layer the chopped or sliced vegetables over the onions until the dish is full
- In a bowl use a fork or whisk to beat your eggs lightly
- Add in the milk and cheese, 1 tsp salt and ½ tsp pepper and continue to whisk
- Slowly pour the egg mixture over the vegetables
- Place dish on a baking sheet and bake in the oven for 50-60 minutes
- The top will be lightly browned and the eggs set when done
- Let sit for 20 minutes before serving
- * You could also use vegetables such as broccoli, cauliflower or squash, but those should be steamed or cooked before adding
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My favorite vegetables to use in this frittata are zucchini and tomatoes, each sliced thin. The color and the flavor mixed with the onions..are really delicious. There are a lot of gardeners looking to give away zucchini this time of year, so… if you’re so lucky…turn them into this amazing fritatta! Or make two and give one to the person giving you the vegetables. They will thank you…AND… I bet you’ll keep getting bags of vegetables each summer. 🙂
One more not about this recipe…you don’t have to butter and sprinkle Parmesan cheese on the inside of the dish…but I highly recommend you do. It makes almost a light crust that is really yummy and adds to the dish.
You can check out our YouTube video if you want to see me making the recipe and subscribe to our channel to see new videos each week. 🙂
You may also want to check out my Ham and Cheese Frittata recipe if you’re looking for some more egg/vegetable inspiration. 🙂
Do you make any kind of summer vegetable Frittata or Quiche this time of year? What’s your favorite combination? Leave a comment and let me know! 🙂
