Summer Vegetable Frittata

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:

• 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!