Delightful Summer Vegetable Frittata Recipe for Brunch

There’s something magical about a summer vegetable frittata that can make even the most mundane morning feel like a sun-kissed adventure. Picture this: a fluffy, golden crust cradling vibrant vegetables, all mingling in harmony with eggs that have been whisked to perfection. whole wheat summer pesto pasta The aroma wafts through the kitchen, enticing you to take that first bite, which promises a burst of flavor as fresh as a summer garden.

I remember the first time I whipped up a summer vegetable frittata. It was during one of those lazy Sunday mornings when my family gathered around the table, still in pajamas and sipping coffee. spicy coconut vegetable stir fry Their faces lit up as I plated this colorful dish, and I knew then that I had found my new brunch staple. Whether it’s for a picnic or a casual family gathering, this frittata is always a hit!

I’ll never forget how my aunt raved about the frittata I made for her birthday brunch; she insisted it was “the best thing since sliced bread.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggs: Fresh eggs are key; they should be large and free-range for the best flavor and color.

• Zucchini: Look for firm zucchinis; they add moisture and texture without overpowering other flavors. savory Mexican zucchini boats.

• Bell Peppers: Choose vibrant colored peppers for sweetness; they brighten both taste and presentation.

• Spinach: Fresh spinach wilts beautifully; avoid any brown leaves for optimal freshness.

• Onion: Sweet onions work wonders; they caramelize nicely and add depth to your frittata.

• Cheese (Feta or Goat): Crumbled cheese adds creamy tanginess; opt for high-quality cheese for richness. For more inspiration, check out this creamy potato soup recipe.

• Olive Oil: A good extra virgin olive oil enhances flavors—don’t skimp on quality here!

• Salt & Pepper: Essential seasonings to elevate every ingredient’s natural flavor; adjust to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this beetroot hummus recipe recipe.

Let’s Make it together

Prep Your Veggies: Begin by washing all your vegetables thoroughly. Chop zucchini and bell peppers into bite-sized pieces and slice onions thinly.

Sauté Onions and Peppers: Heat olive oil in an oven-safe skillet over medium heat. Add chopped onions and peppers, cooking until softened and fragrant, about five minutes.

Add Zucchini and Spinach: Toss in the zucchini and spinach next. Sauté until the spinach wilts down and zucchini softens slightly—this should take another four minutes.

Whisk Eggs With Seasoning: In a mixing bowl, whisk together eggs with salt and pepper until combined. summer grain bowl with feta dressing Pour this mixture evenly over your sautéed veggies.

Add Cheese & Cook on Stove: Sprinkle your cheese over the egg-vegetable mix. Allow it to cook on low heat until edges begin to set but the center remains slightly runny—roughly five minutes.

Bake Until Golden Brown: Transfer your skillet to a preheated oven at 375°F (190°C). Bake until puffed up and golden brown on top—about 15-20 minutes should do the trick!

Now that you know how to make this delightful summer vegetable frittata, gather your ingredients, channel your inner chef, and get ready for some culinary magic! Enjoy every bite as the flavors dance across your palate—a true celebration of summer’s bounty!

Perfecting the Cooking Process

Start by sautéing your vegetables until tender, then whisk eggs separately before combining everything in one pan. This ensures even cooking and prevents sogginess.

Add Your Touch

Feel free to swap out vegetables based on what you have; zucchini, bell peppers, or spinach work beautifully. Don’t forget your favorite cheese for added creaminess!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven to preserve texture.

Memories flood back of that time my friend tried to impress her date with my frittata recipe. It turned out great, but she forgot to add salt! They both laughed it off, but she never forgot again.

FAQ

What is the best way to prepare vegetables for a frittata?

Chop them into even sizes and sauté until just tender for optimal flavor and texture.

Can I use frozen vegetables in a summer vegetable frittata?

Yes, just thaw them first and drain excess moisture before adding to the egg mixture.

How do I know when my frittata is done cooking?

It should be set around the edges but slightly jiggly in the center; it will firm up as it cools.

Print

Summer Vegetable Frittata

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• Author: Doorecipes
• Total Time: 40 minutes
• Yield: Serves 6

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Description

This summer vegetable frittata is a delightful dish that brings the vibrant flavors of seasonal vegetables to your table. With its fluffy texture and golden crust, it’s perfect for brunch, a picnic, or a cozy dinner. Made with farm-fresh ingredients like zucchini, bell peppers, and spinach, this recipe is not only quick to prepare but also customizable based on what you have on hand. Enjoy it warm or at room temperature; it’s always a crowd-pleaser!

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Ingredients

Scale 1x2x3x

• 6 large free-range eggs
• 1 medium zucchini (sliced)
• 1 cup bell peppers (diced)
• 2 cups fresh spinach
• 1 medium sweet onion (sliced)
• 1/2 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• Salt & pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Wash and chop zucchini and bell peppers into bite-sized pieces; thinly slice the onion.
3. In an oven-safe skillet, heat olive oil over medium heat. Add onions and bell peppers, sautéing until softened (about 5 minutes).
4. Add zucchini and spinach; cook until spinach wilts (about 4 minutes).
5. In a bowl, whisk together eggs, salt, and pepper. Pour the mixture over the sautéed vegetables.
6. Sprinkle crumbled feta cheese on top. Cook on low heat until edges set but center is slightly runny (around 5 minutes).
7. Transfer skillet to the preheated oven and bake until puffed and golden brown (15-20 minutes).

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 150g)
• Calories: 220
• Sugar: 2g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 13g
• Cholesterol: 400mg

Keywords: - Customize your frittata by swapping in seasonal vegetables like asparagus or tomatoes. - For added creaminess, try using goat cheese instead of feta.