Summer Garden Frittata

This SCREAMS summertime to me. Any time I have extra veggies from the garden that I need to cook up before they expire, this is the easy go-to dish. You can use any variety of veggies and cheeses you like. Stick to the basic formula and you have a winning dish any day!

Summer Veggie Frittata

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 cup diced Zucchini
  • 1 cup chopped fresh Kale
  • 1/2 cup diced onion
  • 1/2 cup diced tomatoes
  • 1/4 tsp Greek seasoning
  • 8 large eggs (for 12-in skillet, 6 eggs for 9-in)
  • 1/4 cup milk (any kind)
  • 1/8 tsp smoked paprika
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • Freshly cracked black pepper (3-4 turns)
  • 1/2 cup cheese of choice (shredded Colby, cheddar or feta crumbles work great!) *for mine I did all over cheese and 1/2 feta, since hubby is not a fan of feta, lol)

Instructions

1

Preheat oven to 400. Heat skillet over medium heat, add oil. Add onion, zucchini and kale to pan and sauté until tender, about 5 minutes. Add tomatoes, cooking and stirring 2 minutes. Add seasoning. Taste, then season to taste. Space out veggies evenly in skillet.

2

Meanwhile, in separate bowl whisk eggs, milk, garlic and paprika until well blended. Pour egg mixture over veggies. DO NOT STIR. Gently shake skillet to distribute the egg mixture. Add cheeses of choice on top.

3

Bake in oven 15-20 minutes, until eggs are set and edges are golden brown.

4

Serve with side of breakfast potatoes, bacon and sparkling mimosa for a home-run brunch!

Notes

*It is best to rest for 20-30 min before serving, but can enjoy straight out of the oven, too! **I love this with fresh salsa or Tabasco hot sauce as well!

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