Best 3 Summer Frittata Recipes
Summer is the perfect time to enjoy fresh, seasonal vegetables, and this frittata is a great way to do just that. Packed with colorful bell peppers, zucchini, and tomatoes, it's a hearty and flavorful dish that's perfect for breakfast, lunch, or dinner. You can also make it ahead of time and reheat it later, making it a great option for busy weeknights. This frittata is also incredibly versatile. You can add almost any vegetables you like, so feel free to experiment with different flavors and combinations. And if you're looking for a vegetarian or vegan option, you can easily omit the cheese or use a plant-based alternative. No matter how you make it, this summer frittata is sure to be a hit.
Other than the classic summer frittata, the article also includes several other frittata recipes with a summery twist, such as:
- **Zucchini and Corn Frittata**: This frittata is packed with fresh zucchini and corn, and it's flavored with a hint of thyme.
- **Roasted Red Pepper and Goat Cheese Frittata**: This frittata features roasted red peppers and tangy goat cheese.
- **Caprese Frittata**: This frittata is inspired by the classic Italian salad, and it's made with fresh tomatoes, mozzarella cheese, and basil.
- **Herbed Frittata**: This frittata is loaded with fresh herbs, such as parsley, basil, and thyme.
- **Denver Frittata**: This frittata is a classic breakfast dish, and it's made with eggs, ham, bell peppers, and onions.
SUMMER VEGETABLE FRITTATA
Steps:
- Preheat broiler.
- Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
- Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.
- Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
- Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
- *Available at many farmers markets and specialty produce markets.
SUMMER SQUASH FRITTATA
Nice light meal for summer that uses fresh veggies, and is easy to put together. It is really a meal in itself, but you could always add some fresh french bread & herb butter to go with it.
Provided by cajunhippiegirl
Categories Breakfast
Time 30m
Yield 1 12 inch skillet, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a 12 inch skillet over Med-Hi heat.
- Add Zucchini, squash, onion, mushrooms and olives.
- Sautee until onions are tender.
- Add pre-cooked sausage.
- Stir until well mixed.
- Whisk together Eggs, Ranch Dressing and seasonings until well blended.
- Pour over veggie/sausage mixture in skillet.
- Stir in 1/2 of Shredded Cheese.
- Stirring cnstantly, cook over low heat until bottom and sides of eggs are set.
- Sprinkle top of eggs with remaining cheese.
- Move Skillet to oven.
- Bake at 350 for 10 minutes or until center is set.
- Remove from oven.
- Arrange 4 slices of cheese over top of eggs.
- Sprinkle evenly with Fresh Basil.
Nutrition Facts : Calories 399.3, Fat 32.3, SaturatedFat 14.5, Cholesterol 228.4, Sodium 840.5, Carbohydrate 7, Fiber 1.3, Sugar 2, Protein 20.7
SUMMER FRITTATA
This is wonderful. I had a recipe from a diabtetic cookbook that I added to and adapted more for my taste. It turned out very well and my family NEVER knew it was good for them!
Provided by Sherrybeth
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except red pepper, cheese and egg substitute in a non-stick skillet which has been sprayed with non-stick cooking spray.
- Lightly brown the ham, peppers, corn, onions, squash and zucchini.
- In medium bowl, combine the egg substitute (whipping well), the cheese and red pepper.
- Fold the browned mixture into the egg mixture.
- Pour into a lightly greased tart pan and bake at 350 degrees for 30 minutes or until lightly brown and set in the middle.
Tips:
- Use fresh, seasonal vegetables. This will give your frittata the best flavor and texture.
- Don't overcook the vegetables. They should be tender but still slightly crisp.
- Use a good quality cheese. This will also help to give your frittata a rich flavor.
- Don't overcook the frittata. It should be cooked through, but still slightly runny in the center.
- Let the frittata cool slightly before slicing and serving. This will help it to hold its shape.
Conclusion:
A summer frittata is a delicious and easy meal that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables, and it's also a good source of protein and calcium. With so many different variations to choose from, there's sure to be a summer frittata recipe that everyone will enjoy.
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