Vibrant, good-for-you vegetables mix perfectly with eggs to make the most Epic Summer Frittata. Make this nutritious frittata for a delicious brunch with friends or for a quick weeknight meal.
Prep Time15 minutesmins
Cook Time25 minutesmins
Servings: 4to 6
Ingredients
2 tablespoonsextra virgin olive oil
2medium leekshalved, rinsed well, and sliced thinly
3green onions thinly sliced, plus 2 more for garnish (optional)
salt and freshly ground black pepper
2medium zucchini**grated with large grate side
2 cupsriced cauliflower or tiny florets
1cupcorn kernels (from about 2 small ears)
8large eggs
1/2cupwhole milk
2cupsswiss chard, center rib removed, and chopped
4ouncesfeta cheese
1/4cupchopped fresh herbs such as basil, parsley,chives, or dill
Instructions
Preheat the oven to 400° F. *Generously grease the bottom and sides of a 9x11 baking dish, or oven proof large skillet, with olive oil or butter.
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the leeks and sauté for about 5 minutes until tender and soft. Stir in the zucchini and sauté for 2-3 minutes or until most of the moisture is gone.
Add the cauliflower, green onions, and corn, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for another few minutes stirring well to combine then transfer the mixture to the prepared baking dish, spreading evenly over the bottom.
Put the eggs and milk in a large bowl, season with 1/2 teaspoon salt and whisk gently to combine. Add the swiss chard and herbs to the egg mixture then pour over the vegetables.
Crumble the feta over the mixture and place two green onions over top for garnish, if desired. Bake for 25-30 minutes until cooked through and the top is lightly golden and puffed.
Serve warm, garnished with chopped herbs, if desired.
Notes
*If you have a deep, large, oven proof skillet you don't need to use a separate baking dish. You can simply leave the sautéed vegetables in the skillet, then pour the egg mixture over it and bake as per recipe. Just be sure the skillet is well oiled before adding the egg mixture. **If the grated zucchini seems very wet, drain it over a colander for a few minutes, or squeeze it dry using a tea towel or paper towels before adding it to the skillet.