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Summer Vegetable Frittata

Summer Vegetable Frittata

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This time of year, there's something special about walking in your door with a bag full of seasonal fruits and veggies from your local grocer or farmers market. While many turn to summer grilling, set aside some of your favorite herbs and veggies (we love asparagus, tomatoes and squash) for this Summer Vegetable Frittata. Recipe courtesy of National Dairy Council.

Summer Vegetable Frittata

Yields6 Servings

Ingredients
 8 large eggs
 ½ cup whole milk
 1 tsp salt, to taste
 1 tsp freshly ground black pepper
 1 tsp fresh thyme
 1 tsp finely chopped fresh sage
 1 cup crumbled feta cheese
 1 tbsp vegetable oil
 12 oz bunch thin asparagus, trimmed and cut on a diagonal into 1‑inch pieces (about 2 ½ cups)
 ½ small zucchini or summer squash, trimmed, halved, and sliced into half‑moon shapes
 2 Roma tomatoes, chopped
 1 cup shredded mozzarella cheese
 Fresh thyme leaves (optional)

Directions
1

Preheat the oven to 400°F. Whisk the eggs, milk, salt, pepper, and herbs in a large bowl. Stir in the feta cheese; set aside.

2

Heat the oil over medium‑high heat in a 12‑inch oven‑safe skillet. When the oil is hot, add the asparagus and cook, stirring occasionally, for 5 minutes or until lightly browned. Add the zucchini and tomatoes and cook for 2 minutes more.

3

Pour the egg mixture over the vegetables, pulling the eggs away from the sides of the pan with a spatula so they flow to the bottom of the pan. Cook for 4 to 5 minutes.

4

When the eggs begin to set, sprinkle the shredded mozzarella over the top. Transfer the skillet to the oven. Bake for 8 to 10 minutes or until the top is golden. Cut into 6 wedges. Sprinkle with fresh thyme leaves, if desired. Serve immediately.

Ingredients

Ingredients
 8 large eggs
 ½ cup whole milk
 1 tsp salt, to taste
 1 tsp freshly ground black pepper
 1 tsp fresh thyme
 1 tsp finely chopped fresh sage
 1 cup crumbled feta cheese
 1 tbsp vegetable oil
 12 oz bunch thin asparagus, trimmed and cut on a diagonal into 1‑inch pieces (about 2 ½ cups)
 ½ small zucchini or summer squash, trimmed, halved, and sliced into half‑moon shapes
 2 Roma tomatoes, chopped
 1 cup shredded mozzarella cheese
 Fresh thyme leaves (optional)

Directions

Directions
1

Preheat the oven to 400°F. Whisk the eggs, milk, salt, pepper, and herbs in a large bowl. Stir in the feta cheese; set aside.

2

Heat the oil over medium‑high heat in a 12‑inch oven‑safe skillet. When the oil is hot, add the asparagus and cook, stirring occasionally, for 5 minutes or until lightly browned. Add the zucchini and tomatoes and cook for 2 minutes more.

3

Pour the egg mixture over the vegetables, pulling the eggs away from the sides of the pan with a spatula so they flow to the bottom of the pan. Cook for 4 to 5 minutes.

4

When the eggs begin to set, sprinkle the shredded mozzarella over the top. Transfer the skillet to the oven. Bake for 8 to 10 minutes or until the top is golden. Cut into 6 wedges. Sprinkle with fresh thyme leaves, if desired. Serve immediately.

Summer Vegetable Frittata

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