Categories: Recipes

Summer Vegetable Frittata

Photo: Linh Kostiuk

Gardens and farms are showering us with fresh summer veggies as we hit the middle of summer! Have local, CSA or farmer’s market vegetables that you don’t know what to do with?

Here’s an easy vegetarian recipe to try using July’s harvests. A perfect accompaniment for breakfast or brunch, this summer vegetable frittata is a great way to get in your daily servings of veggies.

After I found myself with extra zucchini and spinach from my parent’s garden, I added local tomatoes and eggs for this delicious dish!

This recipe is customizable, too. Found green peppers or onions at the farmers’ market this week? Dice ‘em up and add to the mix!

Summer Vegetable Frittata Recipe (Serves 4):

Ingredients:
Photo: Linh Kostiuk
  • 9 Eggs
  • 1 Cup Diced Zucchini
  • 1 Cup Chopped Spinach
  • 1 Tomato (Seeded and Diced)
  • ½ Tablespoon Oregano
  • 2 Cloves of Garlic (Minced)
  • ½ Tablespoon Salt
  • ¼ Tablespoon Ground Pepper
  • 1 ½ Tablespoon Olive Oil
  • Parmesan Cheese (optional)
Method:
  1. Heat the Olive Oil in a broiler proof 10 inch frying pan.
  2. Add the Diced Zucchini, Garlic, Thyme, and half of the Salt and Pepper and cook until soft (about 5-7 minutes), stirring occasionally.
  3. Add the Tomato and Spinach and cook for another 5 minutes, stirring to combine.
  4. In a separate bowl, whisk together the egg and remaining salt and pepper until the mixture is frothy. (If you are using Parmesan Cheese, add 2 tablespoons to the mixture.)
  5. Pour the egg mixture over the cooked veggies, stirring slowly to combine.
  6. Cover the pan and cook at a reduced heat for around 10 minutes or until the center begins to cook through.
  7. Preheat the Broiler.
  8. Move the pan to the broiler and let broil for about 3 minutes or until the egg is cooked through.
  9. Remove from the oven and invert the frittata over your serving dish.
  10. Slice up to serve!
Photo: Linh Kostiuk
Linh Kostiuk

Linh studies Architectural Technologies at Philadelphia University and spent a previous semester studying Sustainability in Copenhagen, Denmark. These experiences home and abroad inspired her to take a closer look at her personal impact on the environment and ways to lessen it. Whether she's reminding others to recycle or supporting local farmers markets, she knows those small steps can add up to a greater positive change.

Share
Published by
Linh Kostiuk

Recent Posts

New park renovations, SBN Director steps down, & more

Catch up on the latest sustainability news:  Newly renovated playground and basketball court in Port…

6 hours ago

Eco-Explainer: What is the Office of Sustainability?

If you have ever wondered what this city office does, we have you covered. The…

1 day ago

Illegal dumping consequences, EPA stops protecting environment, new dumpsters, & more

Catch up on the latest sustainability news:  City ordinance to impound cars of illegal dumpers.…

1 week ago

Eco-Explainer: What is the Difference Between a Heat Advisory and a Heat Warning?

Feeling the heat? Learn how heat alerts can help you beat it and protect your…

1 week ago

How Erica Brown leads young people to “Sunrise” in the fight for climate justice

The Sunrise Philly Director shares her vision, challenges, and what keeps her going in the…

1 week ago

No more stopping in bike lanes, enviro groups sue over toxic chemical, and how public spaces contribute to thriving democracies

Catch up on the latest sustainability news:  Stopping in bike lanes now ticketed. PPA began…

2 weeks ago