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Summer Vegetable Frittata

Category

Yields1 Serving

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
 1 (12-ounce) bunch thin asparagus, trimmed and cut on a diagonal into 1-inch pieces (about 2 1/2 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.

2

Whisk the eggs, milk, salt, pepper, and herbs in a large bowl.

3

Stir in the feta cheese; set aside.

4

Heat the oil over medium‑high heat in a 12‑inch oven‑safe skillet.

5

When the oil is hot, add the asparagus and cook, stirring occasionally, for 5 minutes or until lightly browned.

6

Add the zucchini and tomatoes and cook for 2 minutes more.

7

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.

8

Cook for 4 to 5 minutes.

9

When the eggs begin to set, sprinkle the shredded mozzarella over the top.

10

Transfer the skillet to the oven.

11

Bake for 8 to 10 minutes or until the top is golden.

12

Cut into 6 wedges.

13

Sprinkle with fresh thyme leaves, if desired.

14

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
 1 (12-ounce) bunch thin asparagus, trimmed and cut on a diagonal into 1-inch pieces (about 2 1/2 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.

2

Whisk the eggs, milk, salt, pepper, and herbs in a large bowl.

3

Stir in the feta cheese; set aside.

4

Heat the oil over medium‑high heat in a 12‑inch oven‑safe skillet.

5

When the oil is hot, add the asparagus and cook, stirring occasionally, for 5 minutes or until lightly browned.

6

Add the zucchini and tomatoes and cook for 2 minutes more.

7

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.

8

Cook for 4 to 5 minutes.

9

When the eggs begin to set, sprinkle the shredded mozzarella over the top.

10

Transfer the skillet to the oven.

11

Bake for 8 to 10 minutes or until the top is golden.

12

Cut into 6 wedges.

13

Sprinkle with fresh thyme leaves, if desired.

14

Serve immediately.

Summer Vegetable Frittata