Name: Summer Vegetable Frittata
Total time: 40 min
Yield: 8
Cuisine: Breakfast
Ingredients: 6 large eggs; 1 large red bell pepper, diced; 1 large small yellow squash, diced; 1 large small zucchini, diced; 1 large small red onion, diced; 2 cloves of garlic, minced; 1 cup of shredded mozzarella cheese; 1/2 cup of shredded cheddar cheese; 1 tablespoon olive oil; Salt and pepper to taste; Fresh parsley, chopped (optional)

Summer is in full swing, and so are the vibrant flavors of the season! This Summer Vegetable Frittata is a celebration of the freshest produce, with tender bell peppers, zucchini, and squash intertwined with creamy cheese and eggs.

Perfect for brunch or a light dinner, it’s a colorful treat that’s sure to delight.

Ready Time

40 mins

Yields

8 servings

Ingredients

6 large eggs
1 large red bell pepper, diced
1 large small yellow squash, diced
1 large small zucchini, diced
1 large small red onion, diced
2 cloves of garlic, minced
1 cup of shredded mozzarella cheese
1/2 cup of shredded cheddar cheese
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (optional)

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat.

Add the diced red bell pepper, yellow squash, zucchini, and red onion.

Cook for 5-7 minutes, or until the vegetables are tender and lightly browned. Add the minced garlic and cook for an additional minute.

In a large bowl, whisk together the eggs and a pinch of salt and pepper.

Add the shredded mozzarella and cheddar cheese to the bowl and whisk until well combined. Pour the egg mixture over the cooked vegetables in the skillet.

Let it cook for about 2-3 minutes, until the edges start to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown. Remove from the oven and sprinkle with chopped fresh parsley if desired.

Let it cool for a few minutes before slicing and serving.

Slice into 8 equal pieces and serve warm.

Notes

Use any color bell pepper you like, or a combination for a pretty ombre effect. Don’t overcrowd the skillet – cook the veggies in batches if necessary, so they have room to get nice and tender.

If using a dark-coated skillet, keep an eye on the frittata while it’s baking, as the cooking time might vary.

For a creamier frittata, add a splash of milk or cream to the egg mixture. Don’t be shy with the cheese – it’s the best part! This frittata is perfect for brunch, breakfast, or even dinner.

You can also customize it with your favorite summer veggies, like cherry tomatoes or corn kernels.

Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the microwave or oven until warmed through.