Summer Vegetable Frittata
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.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 1x
Ingredients
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
Find it online: https://flavorscroll.com/summer-vegetable-frittata/