In the summer, I always have more zucchini and herbs than I know what to do with. This garden frittata is a perfect way to take advantage of the abundant summer produce. Those of you with gardens know what I mean. The countertops are full of piles of zucchini, tomatoes, and more!
I frequently make “clean out the fridge” meals at the end of the week in order to use up produce that needs to be used before I shop again (in the garden or grocery store) for the next week. Stir fry, soup, casseroles, and the good ol’ frittata are excellent options for using this technique.
Almost any cooked vegetables can be used in a frittata: potatoes, squashes, tomatoes, broccoli, mushrooms, peppers, greens, onions, etc. For this particular garden frittata, I used what I had on hand, which was zucchini, red pepper, and basil, but feel free to do you and use what you have and love.
The step by step couldn’t be easier. Saute the vegetables.
Place vegetables and feta in a greased pie plate.
Pour egg/milk mixture on top and bake in the oven.
Lastly, eat and revel in the bounty of summer!
- 1 small 7 inch zucchini cut into half moons
- 1/2 red pepper diced
- 1 T. butter or olive oil
- 1/4 cup crumbled feta
- 2 T. fresh basil chopped (1/2 tsp dried)
- 6 eggs
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 375 degrees F.
In a skillet, heat butter or olive oil over medium low heat.
Add zucchini and red pepper and sauté for about 5 minutes or until crisp tender.
Mix together in a small bowl eggs, milk, salt, and pepper.
In a well greased 9 or 10 inch pie pan, pour in vegetables, and add an even layer of the feta as well as the fresh basil.
Pour egg mixture over vegetables and bake at 375 degrees F for about 35 minutes or until top is golden and a toothpick comes out clean when poked in the middle.
If you are dairy-free, trying adding another egg or two and use an alternative milk like almond milk.
If keto, try using cream or almond milk instead of milk.