This easy Summer Vegetable Frittata recipe features tons of seasonal produce! Leeks, spinach, zucchini, and sweet corn combine with sharp white cheddar and basil in this veggie frittata. Perfect for breakfast or brunch!
What’s Included In This Post
Who doesn’t love a show-stopper brunch dish? Well, this easy egg dish looks impressive but is so simple to make. A frittata is basically a crustless quiche, and you don’t have to worry about trying to flip the perfect omelet!
A baked vegetable frittata is a great option for fancy brunch spreads or breakfast meal prep for the week. I think you’re going to love this one!
Summer Vegetable Frittata Ingredients
- Butter
- Leeks
- Baby spinach
- Zucchini
- Sweet corn (fresh, canned, or frozen)
- Eggs
- White cheddar cheese
- Fresh basil
- Chili powder, or other preferred seasonings and spices
(full ingredient list and quantities listed in the recipe card below)
Leeks aren’t as popular as other veggies, but don’t worry! If you’re not familiar with them, here’s a simple guide to help: What Are Leeks? And How To Cook Them.
Swaps and Substitutions
This summer vegetable frittata recipe is a great way to use up leftover veggies. Don’t be afraid to go “off recipe” and use whatever you have on hand to reduce food waste.
Here are some suggestions to customize your frittata:
- Swap zucchini for summer squash (AKA, yellow squash)
- Instead of leeks, try green onions, red onion, or a sweet yellow onion
- Boost the veggie content by adding slices of red bell pepper (or any other color!)
- Add sliced mushrooms or sun-dried tomatoes for a boost of umami flavor
This frittata recipe is also forgiving and flexible when it comes to seasonings. You can add minced garlic or other fresh herbs from the garden and get the same delicious results.
How to Make a Summer Vegetable Frittata
You’ll need to use the stovetop and the oven for this frittata recipe. Start by preheating your oven to 375 degrees F.
This easy frittata recipe comes together quickly with these simple steps:
- Line a pie pan or oven-safe baking dish with parchment paper. Note: if you’re using a well-seasoned cast iron skillet, you can skip this step and use the same pan throughout!
- Heat a large skillet or frying pan over medium heat. Add the butter, and once melted, stir in the sliced zucchini and leeks. Saute for about five minutes before stirring in the corn. Season with a pinch of salt and cracked black pepper.
- Add the spinach and turn off the heat to let the spinach wilt down.
- Meanwhile, whisk the eggs in a large bowl. Stir in the shredded cheese and seasonings. Drain the veggies to remove excess moisture, then fold into the egg mixture.
- Transfer the frittata mixture into the prepared pan or baking dish. Shake gently to help it settle until mostly flat on top. Cover loosely with foil or the lid of the cast iron skillet.
- Bake for 20-25 minutes, then remove the foil and bake 10-12 minutes more or until the top begins to turn golden brown. Pop it out of the oven, cut into individual slices, then serve and enjoy!
Street Smart Nutrition Tip: You may need to adjust the cooking time based on the type of baking dish you use. Don’t overbake, as the eggs could become tough, dense, and chewy, but don’t take it out of the oven until the center is set.
Once you master the cooking technique, you can make different types of frittatas with a variety of ingredients. Try my Leftover Turkey Frittata for a post-holiday brunch!
Serving Suggestions
This easy vegetable frittata is beautifully simple, meaning it pairs will with many things. Enjoy on its own if you’re in a rush, but you can also try these pairings:
- Your favorite type of toast with jam or honey
- A simple green salad, lightly dressed
- Saute or roast a variety of vegetables to boost the color, flavor, and nutrition on your plate
- Roast a tray of sweet potatoes while you have the oven running
If you’re looking for more ideas for your Sunday morning brunch spread, try these!
- Caprese Avocado Toast or Balsamic Strawberry Avocado Toast
- Orange Poppy Seed Muffins with Almonds
- Berry Cherry Overnight Oats or Peaches and Cream Overnight Oats
- Creamy Greek Yogurt Fruit Salad
Summer Vegetable Frittata Storage Tips
Store leftovers in an airtight container and store in the fridge for 3-4 days.
The best way to reheat a slice is in the microwave for 1-2 minutes. You can also reheat in the air fryer using a low heat (260-300 degrees) for 3-4 minutes.
Summer Vegetable Frittata
Ingredients
- 1 tbsp butter
- ¾ cup thinly sliced leeks
- 2 cups baby spinach
- 3 cups thinly sliced zucchini
- 1 15 oz can sweet corn, drained, or 1 ½ cups fresh sweet corn or frozen sweet corn
- 6 eggs, beaten
- 1 cup shredded white cheddar cheese
- 2 tbsp fresh basil, chopped OR 1 tsp dried basil with fresh for garnish
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
Instructions
- Preheat your oven to 375 degree F. Prepare a pie pan or oven-safe baking dish by lining with parchment paper.
- Heat a large cast iron or oven-safe skillet over medium-high heat. Add the butter and once melted, add the sliced zucchini and leeks. Saute for about 5 minutes, then stir in the corn.
- Add the spinach. Turn off the heat as you stir it in, which will allow it to wilt down.
- Meanwhile, whisk the eggs in a large bowl. Stir in the shredded cheese, basil, chili powder, and remaining salt and pepper. Drain excess moisture from the cooked veggies, if needed, and fold into the egg mixture.
- Transfer the egg mixture to the prepared pie pan or baking dish. Shake gently to help settle the mixture so the top appears mostly flat. Cover loosely with foil.
- Bake 20-25 minutes, then remove the foil and bake 10-12 minutes more or until the top begins to brown. Remove from oven, allow to cool slightly, then slice and serve warm.
Notes
Nutrition
Summer Vegetable Frittata FAQS
Can I make a frittata ahead of time?
Yes! If you have your hands full with hosting (or just want to get ahead on meal planning for the week) you can cook this Summer Vegetable Frittata in advance.
Once fully cooked, allow to cool to room temperature. Transfer to an airtight container (as individual slices or use a large container if you want to keep it intact). When you’re ready to serve, reheat in a 350 degree F oven for 15 minutes or until it’s warmed through. Slice and serve as you normally would.
Can I freeze a leftover frittata?
Yes, cover the whole frittata with a layer of parchment paper, then wrap tightly in plastic wrap. Place in a freezer-safe container and label it with the date. Keep frozen for up to three months.
When ready to serve, thaw overnight then follow the instructions for reheating.
I hope you enjoy this delicious vegetable frittata as much as we do! It’s a filling option thanks to the protein-packed eggs, plus it makes it easy to enjoy an extra serving or two of fresh veggies. Plus, you can use this recipe the next time you’re overrun with too many zucchinis from the garden!
As always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!
