Summer Vegetable Frittata

Enjoy this easy frittata recipe as an impressive brunch dish or enjoy a meal prepped breakfast later this week. It features fresh summer produce with plenty of options to customize flavor.

Course Breakfast, Breakfast Occasion, Brunch

Cuisine American, Mediterranean

Keyword Brunch Frittata, Frittata, Veggie Frittata

Prep Time 10

Cook Time 40

Total Time 55

Servings servings

Calories 163kcal

Author Cara Harbstreet

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 6-8 minutes more or until the top begins to brown. Remove from oven, allow to cool slightly, then slice and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator. Reheat in the microwave in short bursts until heated through. Eat within 3-5 days for best results.

Nutrition