Summer Vegetable Frittata

Hello, Sunshine on a Plate!

Hey there, friends! Wyatt Porter here, spatula in hand and a big ol’ grin on my face. Is there anything more glorious than summer produce spilling out of market baskets? Those jewel-toned tomatoes, corn so sweet it could pass for candy, zucchini that practically begs to be turned into something magical… it’s pure kitchen joy. And you know what sings summer louder than a backyard barbecue? A glorious, veggie-packed Summer Vegetable Frittata! This ain’t just eggs, y’all. It’s a golden, puffy hug of a dish that captures every sunbeam and farmers’ market stroll on one glorious plate. Whether you’re wrangling hungry campers after a lake morning, hosting a breezy brunch on the porch, or just need a killer make-ahead breakfast that actually tastes like the season, this frittata is your MVP. No fancy techniques, no obscure gadgets – just honest ingredients, big flavors, and the kind of flexibility that makes busy lives (and empty stomachs) happy. So tie on that apron, crank up some tunes, and let’s turn that summer bounty into something downright delicious together!

Think of a frittata as your kitchen’s best friend: forgiving, adaptable, and always ready to impress. It’s the culinary equivalent of your favorite worn-in jeans – effortlessly cool and perfect for any occasion. Brunch? Check. Light lunch with a side salad? You bet. Picnic basket superstar? Absolutely. And the best part? It celebrates those peak-season veggies without hiding their vibrant flavors. We’re talking sweet corn kernels bursting with sunshine, juicy tomatoes that pop in your mouth, tender zucchini adding a fresh bite, all held together by creamy, cheesy eggs. It’s simple food done incredibly well, and that’s always my jam. Ready to make your kitchen smell like summer? Let’s get crackin’!

Frittatas & Family Feasts: A Sunny Memory

Summer Vegetable Frittata

Print Recipe

Light, fresh, and full of seasonal veggies, this frittata brings summer sunshine to your plate. With sweet corn, juicy tomatoes, and melty cheddar, it’s perfect for brunch, lunch, or a make-ahead breakfast that celebrates the season.

• Author: Wyatt Porter
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 1x

Ingredients

Scale 1x2x3x

2 tsp extra-virgin onion oil (plus more for greasing pan)

1 medium red or yellow onion, chopped

1 medium zucchini, diced (about 1½ cups)

1 ear corn, kernels cut from cob (about 1 heaping cup)

1 tsp kosher salt

¼ cup chopped fresh basil

½ cup cherry tomatoes

1 cup shredded sharp cheddar, divided

8 eggs

1 cup milk (any kind)

Freshly ground black pepper, to taste

Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch skillet or oven-safe pan with oil.

In the skillet, heat onion oil over medium. Sauté onion until soft, about 5 minutes. Add zucchini and corn; cook until just tender, 3–4 minutes.

Stir in salt and basil. Remove from heat.

In a bowl, whisk eggs, milk, and pepper. Stir in half the cheddar.

Pour egg mixture over veggies in the skillet. Top with cherry tomatoes and remaining cheese.

Bake for 20–25 minutes, or until set and lightly golden on top.

Cool slightly, slice, and serve warm or at room temperature.

Nutrition

• Calories: 230
• Fat: 16g
• Carbohydrates: 8g
• Protein: 14g

This recipe always takes me straight back to my Aunt Betty’s screened porch one sweltering July. We’d spent the morning at the local farm stand, arms loaded with corn so fresh the silk was still damp, tomatoes warm from the vine, and zucchini the size of my forearm (as zucchinis tend to be!). Lunchtime loomed, a dozen hungry cousins were descending, and Aunt Betty just winked, saying, “Don’t fret, Wyatt. We’ll let the garden fix lunch.”

Out came her trusty, well-seasoned cast iron skillet. Chopping commenced – onions sizzling, corn kernels flying, that unmistakable scent of fresh basil filling the air. I watched, mesmerized, as she effortlessly whisked eggs and milk, poured it over the vibrant veggie rainbow, and crowned it with a blizzard of sharp cheddar. Into the oven it went, and like magic, chaos turned into anticipation. When she pulled out that golden, puffed-up beauty and slid it onto the table amidst bowls of sliced tomatoes and crusty bread, the whole crew fell silent for a hot second. Then? Pure, unadulterated joy. Scrambling for slices, crumbs flying, laughter echoing. It was simple, it was seasonal, and it brought everyone together around that big, wobbly table. That’s the power of a good frittata – it’s not just food, it’s a sunshine-filled memory maker. Every time I make this version, I taste a little bit of that porch, that laughter, and Aunt Betty’s no-fuss kitchen wisdom.

Gather Your Summer Bounty: The Players

Here’s the colorful cast of characters that’ll make your frittata sing! Don’t sweat substitutions – this dish is built for flexibility. Use what looks best at the market!

• 2 tsp extra-virgin olive oil (plus more for greasing pan): Our cooking base! EVOO adds a lovely fruity note. Chef’s Tip: Onion-infused oil (like the recipe mentions) is a fantastic flavor booster if you have it! Regular EVOO works perfectly too.
• 1 medium red or yellow onion, chopped: Sweetness and depth. Reds add a bit more color and bite, yellows are mellower. Sub: Shallots work beautifully for a more delicate flavor.
• 1 medium zucchini, diced (about 1½ cups): Fresh, green, and summery! Sub/Add: Yellow summer squash is a great twin or swap. Chef’s Hack: Salt diced zucchini lightly and let it sit for 10 mins, then pat dry. This draws out excess water for a less soggy frittata!
• 1 ear corn, kernels cut from cob (about 1 heaping cup): SUMMER IN A KERNEL! Fresh is king here for that pop of sweetness. Sub: Frozen corn (thawed and patted dry) works in a pinch, but fresh really shines.
• 1 tsp kosher salt: Enhances all the natural flavors. Chef’s Note: Kosher salt is less salty by volume than table salt. If using table salt, start with ¾ tsp and adjust later.
• ¼ cup chopped fresh basil: The herbal soul of summer! Don’t skip this. Sub: Fresh chives, dill, or parsley work, but basil is classic. Dried herbs won’t give the same bright punch.
• ½ cup cherry tomatoes: Little bursts of juicy acidity! Halve them if large. Chef’s Insight: Adding them whole on top prevents them from making the eggs watery during cooking.
• 1 cup shredded sharp cheddar, divided: Melty, tangy goodness. Using half in the eggs and half on top creates layers of cheesy delight. Sub: Monterey Jack, Gruyère, feta, or goat cheese are all fantastic options.
• 8 large eggs: The glorious binder! Chef’s Tip: Crack them into a separate bowl first to avoid shell mishaps and ensure freshness.
• 1 cup milk (any kind): Creates a lighter, creamier texture than just eggs. Whole milk is richest, but 2%, 1%, skim, or even unsweetened almond/oat milk work. Sub: Half-and-half or cream for extra decadence.
• Freshly ground black pepper, to taste: Essential for balance! Grind it fresh – it makes a world of difference.

Let’s Build Sunshine: Your Frittata Journey

Grab your favorite oven-safe skillet (cast iron is my ride-or-die!), and let’s turn these gorgeous ingredients into gold! This isn’t rocket science, just good, solid cooking with a few pro tips along the way.

1. Preheat & Prep: Fire up that oven to 375°F (190°C). While it heats, generously grease your 9-inch skillet (cast iron, stainless steel, or non-stick – as long as it’s oven-safe!) with a bit more olive oil. Getting the pan hot in the oven first isn’t necessary here since we’re starting on the stovetop. Wyatt’s Whisper: Preheating the oven ensures even cooking the second your frittata goes in – no lukewarm oven blues!
2. Sizzle the Aromatics: Place your greased skillet over medium heat on the stovetop. Add the 2 tsp olive oil. Once the oil shimmers (you should see little waves, not smoke!), toss in the chopped onion. Sauté, stirring occasionally, for about 5 minutes, until they turn soft and translucent – you want them sweet, not browned! Chef’s Hack: A tiny pinch of salt here helps draw out the onion’s moisture and speeds up softening.
3. Veggie Party Time! Add the diced zucchini and fresh corn kernels to the skillet with the onions. Give it all a good stir. Cook, stirring occasionally, for 3-4 minutes. We’re aiming for “just tender” – the zucchini should lose its raw edge but still have a slight bite, and the corn should be bright and slightly softened. Don’t overcook! They’ll finish in the oven. Wyatt’s Why: Cooking the veggies first concentrates their flavor and removes excess water, preventing a soggy frittata bottom.
4. Herb & Seasoning Bloom: Stir in the 1 tsp kosher salt and the chopped fresh basil. Give it just 30 seconds – you’ll smell that incredible basil perfume releasing! Immediately remove the skillet from the heat. Chef’s Insight: Adding herbs off the heat preserves their vibrant flavor and color, preventing them from burning.
5. Egg-cellent Mixture: In a large bowl, crack those 8 eggs. Add the 1 cup milk and a generous amount of freshly ground black pepper. Now, whisk like you mean it! You want the eggs and milk fully combined and just a *little* frothy – about 30 seconds of vigorous whisking does the trick. Stir in half of the shredded cheddar (½ cup). Pro Tip: Whisking the eggs thoroughly ensures a uniform, tender texture throughout the frittata.
6. The Big Pour & Pretty Toppings: Carefully pour the egg and cheese mixture over the sautéed veggies in the skillet. Gently shake the pan or use a spatula to ensure the eggs settle evenly around all the veggies. Now, artfully scatter the whole cherry tomatoes over the top. Finally, sprinkle the remaining ½ cup shredded cheddar evenly over everything. Wyatt’s Wisdom: Adding the tomatoes on top keeps them intact and prevents them from sinking and releasing too much moisture into the eggs before they set.
7. Oven Magic: Carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes. This is where the transformation happens! You’re looking for the edges to be set and pulling slightly away from the pan, the center to be just set (no liquid jiggle when you gently shake the pan), and the top to be lightly golden and puffed. Watch Closely: Ovens vary! Start checking at 20 minutes. Overbaking is the enemy of a tender frittata.
8. Rest & Revel: Once gloriously golden and set, carefully remove the skillet from the oven (HOT handle alert – use a thick oven mitt!). Let the frittata cool slightly in the pan for 5-10 minutes. This resting time is crucial! It allows the eggs to finish setting firmly, making slicing MUCH cleaner. Chef’s Must-Do: Resist the urge to cut immediately! Patience = perfect slices.
9. Slice & Serve the Sunshine: Run a thin spatula or knife around the edge of the skillet to loosen the frittata. Slice it into generous wedges right in the pan. Serve it up warm, at room temperature, or even slightly chilled – it’s fantastic all ways! Final Flourish: A sprinkle of extra fresh basil on top? Chef’s kiss!

Plating Up Summer Vibes

This Summer Vegetable Frittata is a stunner all on its own, but a little flair never hurts! Slide a golden wedge onto a bright plate – the pop of red tomatoes and green basil against the yellow eggs is pure summer art. For a casual brunch, serve it right from the skillet on a trivet (embrace that rustic charm!). Pair it with simple sides that complement without competing: a big handful of peppery arugula lightly dressed with lemon juice and olive oil, slices of ripe avocado, or toasted crusty bread slathered with good butter. It’s equally perfect for a light lunch with a dollop of tangy Greek yogurt or sour cream on the side, or pack sturdy wedges for a picnic – it travels like a dream at room temp. However you serve it, it’s sunshine on a plate!

Make It Your Own: Frittata Flair

The beauty of this frittata? It’s a blank canvas for your cravings! Here are some tasty twists:

1. Mediterranean Magic: Swap cheddar for crumbled feta or goat cheese. Add a handful of chopped Kalamata olives and a sprinkle of dried oregano with the basil. Bell peppers sautéed with the onions are a great add-in!
2. Southwest Fiesta: Use pepper jack cheese instead of cheddar. Stir a drained can of mild green chiles into the veggies. Top with the tomatoes and cheese, then add a sprinkle of chili powder before baking. Serve with salsa and avocado!
3. Protein Powerhouse: Crumble in cooked bacon, diced ham, or cooked sausage with the veggies. Leftover grilled chicken works too! Reduce the salt slightly if your meat is already salty.
4. Greens Galore: Fold in a couple of big handfuls of baby spinach or chopped kale right after removing the veggies from the heat – the residual warmth wilts them perfectly before adding the eggs.
5. Dairy-Free Delight: Use unsweetened almond, oat, or soy milk. Skip the cheese or use your favorite dairy-free shreds. Sautéed mushrooms add great umami depth in place of cheese.

Wyatt’s Kitchen Chronicles: Frittata Fables

This recipe? It’s evolved more than my taste in aprons! It started as a fridge-cleaner special – a humble “egg pie” with whatever sad veggies needed using. But over countless summer mornings and lazy Sunday brunches, it morphed into this intentional celebration of peak-season produce. One memorable (slightly disastrous) evolution involved

Final Thoughts: Sunshine, Simplicity, and Second Helpings

At the end of the day, this Summer Vegetable Frittata isn’t just a recipe—it’s a love letter to the season. It’s the smell of corn hitting a hot skillet, the joy of slicing into something golden and puffed, the quiet satisfaction of a meal that feels like it came from the garden and your heart all at once. Whether you’re serving it to a crowd or just savoring a quiet slice with your coffee, this dish delivers comfort, color, and that unbeatable “I made this” pride.

So here’s to slow mornings, loud laughter, and food that brings folks together. May your eggs always be fluffy, your tomatoes juicy, and your skillet full of stories worth sharing. Now go on—pour another glass of lemonade, grab that second slice, and let summer linger just a little longer on your plate.