If you are searching for a delightful, colorful, and satisfying dish to brighten your brunch or light dinner, this Summer Vegetable Frittata Recipe is a perfect choice. Combining the freshness of summer veggies like zucchini, corn, and cherry tomatoes with the richness of sharp cheddar cheese and aromatic basil, this frittata is an easy yet impressive dish that bursts with flavor and texture. It’s an excellent way to celebrate seasonal produce while enjoying a comforting, protein-packed meal that’s both nutritious and visually inviting.
Ingredients You’ll Need
This recipe keeps things beautifully simple by highlighting fresh summer vegetables and pantry staples, each bringing something special to the table. From the natural sweetness of corn to the subtle bite of fresh basil, these ingredients work harmoniously to create layers of flavor and a perfect balance of texture.
- Extra-virgin onion oil (2 tsp plus more for greasing pan): This adds a subtle onion aroma and helps cook the veggies beautifully without overpowering them.
- Medium red or yellow onion (1, chopped): Provides a sweet and savory base flavor when sautéed gently.
- Medium zucchini (1, diced, about 1½ cups): Adds tender bite and freshness to the frittata.
- Corn kernels from 1 ear (about 1 heaping cup): Offers a burst of natural sweetness and bright yellow color.
- Kosher salt (1 tsp): Enhances all the natural flavors in the dish without overwhelming.
- Chopped fresh basil (¼ cup): Introduces a fragrant, herbal note that lifts the whole dish.
- Cherry tomatoes (½ cup): Add juicy pops of acidity and contrast beautifully with the creamy egg base.
- Shredded sharp cheddar (1 cup, divided): Brings savory richness and melting texture that ties everything together.
- Eggs (8): The hearty, fluffy foundation binding all ingredients into a satisfying meal.
- Milk (1 cup, any kind): Lightens the egg mixture, making the frittata tender and moist.
- Freshly ground black pepper (to taste): Adds subtle spice and depth to round the flavors.
How to Make Summer Vegetable Frittata Recipe
Step 1: Prep the Pan and Heat
Start by preheating your oven to 375°F (190°C). Greasing your skillet thoughtfully with a little extra-virgin onion oil ensures the frittata won’t stick while layering in a touch of flavorful fat. A 9-inch oven-safe pan is perfect here for even cooking and ease of transfer to the oven.
Step 2: Sauté the Vegetables
Warm the onion oil over medium heat in your skillet. Add the chopped onion and cook gently until it becomes soft and fragrant, which should take about 5 minutes. Next, toss in the diced zucchini and fresh corn kernels, cooking until they are just tender, about 3 to 4 minutes. This quick sauté keeps the veggies vibrant and full of their natural flavor, creating that wonderful contrast to the creamy eggs.
Step 3: Season and Incorporate Basil
Sprinkle in the kosher salt and stir in the chopped fresh basil. The basil’s bright herbal aroma mixes beautifully with the sweetness of the vegetables, lifting them to a new freshness. Once combined, remove the skillet from the heat to cool slightly before adding the egg mixture.
Step 4: Whisk Eggs, Milk, and Cheese
In a medium bowl, whisk together the 8 eggs, 1 cup of milk, and freshly ground black pepper. This mixture needs to be smooth and well combined to achieve a silky frittata texture. Fold in half of the shredded sharp cheddar, which melts into little pockets of rich flavor throughout the dish.
Step 5: Assemble the Frittata
Pour the egg and cheese mixture evenly over the cooked vegetables in the skillet. Scatter the cherry tomatoes across the top, followed by the remaining shredded cheddar. This layering not only adds visual appeal but ensures every bite has bursts of juicy tomato and melted cheddar goodness.
Step 6: Bake Until Set and Golden
Transfer the skillet to your preheated oven and bake for 20 to 25 minutes. The frittata is done when it is fully set in the center and lightly golden on top, providing an inviting crust while keeping the inside tender and moist. Baking also gives you the luxury of hands-off cooking with a delicious payoff.
Step 7: Cool and Serve
Let the frittata cool slightly before slicing. This resting time helps the dish firm up just a bit, making it easier to serve. Whether you enjoy it warm or at room temperature, this frittata shines as a comforting yet fresh summer meal.
How to Serve Summer Vegetable Frittata Recipe
Garnishes
A sprinkle of extra chopped fresh basil or a few torn arugula leaves scattered on top add fresh, peppery notes. For an added touch of richness, a dollop of sour cream or a drizzle of pesto makes a fantastic finishing touch that complements the vibrant flavors and invites everyone to dive in.
Side Dishes
Keep sides light and refreshing to balance the hearty frittata. A crisp green salad tossed with a lemon vinaigrette or a simple cucumber and dill salad are excellent choices. For a bit more substance, serve with crusty bread or roasted baby potatoes to round out the meal.
Creative Ways to Present
Transform this Summer Vegetable Frittata Recipe into a crowd-pleaser by cutting it into small squares for a brunch buffet or picnic. Alternatively, serve individual portions in mini skillets or ramekins for a charming presentation that feels special and personalized. The colorful layers are sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover frittata stores beautifully in the refrigerator for up to 3 days. Place it in an airtight container to keep the flavors fresh and prevent it from drying out. This makes for a perfect next-day breakfast or quick lunch option that saves you cooking time.
Freezing
You can freeze leftover frittata by wrapping slices tightly in plastic wrap and then placing them in a freezer-safe bag. Frozen frittata keeps well for up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge for best texture and flavor.
Reheating
To reheat, warming slices gently in a skillet over medium-low heat keeps the frittata tender and prevents it from drying out. Alternatively, microwave in short bursts with a cover to retain moisture. Avoid overheating to maintain that perfect creamy texture you fell in love with.
FAQs
Can I use other vegetables in this Summer Vegetable Frittata Recipe?
Absolutely! While this recipe highlights zucchini, corn, and tomatoes, feel free to swap or add vegetables like bell peppers, spinach, or mushrooms to suit your taste and what’s fresh in season. Just adjust cooking times so the veggies remain tender and flavorful.
Is this frittata gluten-free?
Yes, this Summer Vegetable Frittata Recipe is naturally gluten-free, making it a great option for anyone avoiding gluten. Just be sure any additional sides or garnishes you serve with it are gluten-free as well.
What type of cheese works best if I want to switch from cheddar?
While sharp cheddar gives a nice tang and meltiness, feel free to experiment with cheeses like feta, goat cheese, or mozzarella. Each will bring a unique flavor and texture, making your frittata special every time.
Can I make this frittata dairy-free?
Yes! Substitute the milk with any plant-based milk like almond or oat milk, and use a dairy-free cheese or omit the cheese entirely. The eggs and vegetables will still create a delicious and satisfying dish.
What’s the best way to ensure the frittata cooks evenly?
Using an oven-safe skillet that distributes heat evenly helps, as does preheating the oven properly. Also, avoid overcrowding the pan with too many vegetables so the egg cooks through uniformly without sogginess.
Final Thoughts
There is something truly wonderful about a recipe that blends simplicity with vibrant summer flavors as gracefully as this Summer Vegetable Frittata Recipe. Whether you are entertaining friends or looking for a wholesome family meal, this dish comes together easily and delivers on taste and appeal every time. I encourage you to give it a try, enjoy the freshness of summer, and make it a beloved staple in your kitchen.
Print
Summer Vegetable Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Vegetable Frittata is a vibrant and delicious dish packed with fresh seasonal vegetables like zucchini, corn, and cherry tomatoes, combined with sharp cheddar cheese and fresh basil. Perfect for breakfast, brunch, or a light dinner, it’s easy to prepare and baked to golden perfection in the oven.
Ingredients
Vegetables & Herbs
- 1 medium red or yellow onion, chopped
- 1 medium zucchini, diced (about 1½ cups)
- 1 ear corn, kernels cut from cob (about 1 heaping cup)
- ¼ cup chopped fresh basil
- ½ cup cherry tomatoes
Dairy & Eggs
- 8 eggs
- 1 cup milk (any kind)
- 1 cup shredded sharp cheddar, divided
Oils & Seasonings
- 2 tsp extra-virgin onion oil (plus more for greasing pan)
- 1 tsp kosher salt
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or pan with extra-virgin onion oil to prevent sticking.
- Sauté Vegetables: Heat 2 teaspoons of onion oil in the skillet over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Then add diced zucchini and corn kernels, cooking until just tender, approximately 3 to 4 minutes.
- Add Seasonings: Stir in kosher salt and chopped fresh basil into the cooked vegetables. Once combined, remove the skillet from heat.
- Prepare Egg Mixture: In a separate bowl, whisk together eggs, milk, and freshly ground black pepper. Mix in half of the shredded sharp cheddar cheese into the egg mixture.
- Combine and Top: Pour the egg and cheese mixture evenly over the sautéed vegetables in the skillet. Top the mixture with cherry tomatoes and the remaining shredded cheddar cheese.
- Bake the Frittata: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the frittata is fully set and has a lightly golden top.
- Serve: Allow the frittata to cool slightly, then slice and serve warm or at room temperature.
Notes
- You can substitute milk with any plant-based milk for a dairy-free option.
- For a spicier variation, add red pepper flakes or diced jalapeños when sautéing vegetables.
- Use a well-seasoned cast iron skillet for best results and even cooking.
- The frittata can be served cold, but it’s best enjoyed warm or at room temperature.
- To make it vegetarian-friendly, ensure the cooking oil is plant-based (the onion oil here is suitable).
