Summer Frittata with Fresh Herbs
Bright, fresh, and bursting with flavor, this Summer Frittata with Fresh Herbs is the ultimate way to showcase the season's finest produce. Combining fluffy eggs with tender zucchini, sweet cherry tomatoes, and a touch of leafy greens, this oven-baked dish is elevated by a sprinkle of tangy feta and a trio of aromatic herbs—parsley, basil, and chives. With its vibrant medley of colors and flavors, this one-pan recipe is perfect for brunch, lunch, or a light dinner. Ready in just 35 minutes, it’s an effortlessly elegant meal that can be served warm or at room temperature. Whether you’re entertaining guests or enjoying a quiet summer evening, this herbaceous frittata is the perfect centerpiece.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 0.5 teaspoons kosher salt
- 0.25 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach or arugula
- 0.5 cups crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh chives
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
Heat the olive oil in an oven-safe 10-inch skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the sliced zucchini and cook for another 3-4 minutes until tender.
Add the cherry tomatoes and spinach (or arugula) to the skillet, stirring until the spinach begins to wilt, about 1-2 minutes.
Evenly spread the vegetables across the skillet, then pour the egg mixture over the vegetables.
Sprinkle the crumbled feta cheese over the top.
Cook the frittata on the stove over medium heat for 2-3 minutes, just until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-14 minutes, or until the frittata is puffed and the center is set.
Carefully remove the skillet from the oven and let it cool slightly.
Sprinkle the chopped parsley, basil, and chives over the top before serving.
Slice into wedges and enjoy warm or at room temperature!
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 346 mg | 27% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1588 mg | 34% | |
*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.
