Summer Frittata
Brighten up your mornings or add a burst of color to your brunch table with this Summer Frittata—a light, flavorful dish that captures the best of seasonal produce. Packed with tender zucchini slices, juicy cherry tomatoes, and sweet red bell pepper, this oven-baked frittata is elevated with the fresh vibrance of basil and green onions. Creamy feta cheese adds the perfect tangy finish, while the fluffy egg base brings it all together. Ready in just 40 minutes, this recipe is ideal for busy mornings or laid-back summer gatherings. Serve it warm or at room temperature for a versatile, protein-packed meal that’s as satisfying as it is beautiful. Perfect for summer brunch ideas, healthy breakfast recipes, or vegetarian main courses, this frittata is a true celebration of sun-ripened flavors!
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Recipe Information
Ingredients
- 8 pieces eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium (sliced into thin rounds) zucchini
- 1 cup (halved) cherry tomatoes
- 1 medium (diced) red bell pepper
- 0.25 cups (chopped) fresh basil
- 3 stalks (sliced thinly) green onions
- 0.5 cups (crumbled) feta cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an oven-safe skillet (10-12 inches) over medium heat.
Add the zucchini slices to the skillet and sauté for 3-4 minutes, until they start to soften.
Add the red bell pepper and cook for another 2-3 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cherry tomatoes and cook for 1-2 minutes, just until they begin to release their juices.
Sprinkle the chopped basil and green onions evenly over the vegetables in the skillet.
Pour the egg mixture over the vegetables, gently tilting the skillet to ensure the eggs distribute evenly.
Sprinkle the crumbled feta cheese on top.
Cook on the stovetop over medium-low heat for 4-5 minutes, or until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed up and the center is set.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes.
Slice the frittata into wedges and serve warm or at room temperature. Enjoy your summer-inspired dish!
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 413 mg | 32% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
