A farm-fresh, colorful frittata that turns whatever's ripe in the garden into a brunch centerpiece. Swap veggies with the seasons.
INGREDIENTS
- 10 large eggs
- 0.3 cups whole milk
- 2 tablespoons olive oil
- 1 small zucchini, sliced into half-moons
- 1 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 2 cups baby spinach, roughly chopped
- 0.8 cups shredded sharp cheddar or feta
- 2 tablespoons fresh basil, chopped
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper
STEPS
- Preheat oven: Preheat your oven to 375°F (190°C).
- Whisk the base: In a large bowl, whisk together 10 large eggs, 0.3 cups whole milk, 1 teaspoons kosher salt, and 0.5 teaspoons black pepper until frothy. Set aside.
- Sauté the vegetables: Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 small zucchini, sliced into half-moons and 1 red bell pepper, diced and cook until just softened, about 4-5 minutes.
- Add garlic and greens: Stir in 2 garlic cloves, minced and cook 30 seconds until fragrant, then add 2 cups baby spinach, roughly chopped and 1 cups cherry tomatoes, halved, cooking just until spinach wilts.
- Pour in the eggs: Pour the egg mixture evenly over the vegetables. Tilt the pan gently so everything settles in an even layer. Let it cook undisturbed for 2 minutes on the stovetop.
- Top and bake: Sprinkle 0.8 cups shredded sharp cheddar or feta and 2 tablespoons fresh basil, chopped over the top. Transfer the skillet to the oven and bake until the center is set and the top is golden.
- Rest and serve: Let the frittata rest for 5 minutes before slicing into wedges. Serve warm alongside toast or a simple green salad.
NOTES
Seasonal swaps:
Spring — asparagus, peas, and goat cheese.
Fall — roasted butternut squash, caramelized onion, and gruyère.
Winter — kale, roasted mushrooms, and parmesan.
Guests love mixing in leftover roasted potatoes for a heartier version.
