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
Scale
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).
