• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eat Well Spend Smart
  • About
  • Recipe Index
  • Money Saving Tips
    • Meal Plans
    • Gardening
  • My Products
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Money Saving Tips
  • Meal Plans
  • About
  • My Products
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Garden frittata

    June 11, 2018 by Tara Buss 3 Comments

    Sharing is caring!

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    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!

    Print Pin

    Garden frittata

    A delicious frittata made from garden abundance.
    Course Main Course
    Cuisine Italian
    Prep Time 5 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 40 minutes minutes
    Servings 4
    Author Tara Buss

    Ingredients

    • 1 small 7 inch zucchini cut into half moons
    • ½ red pepper diced
    • 1 T. butter or olive oil
    • ¼ cup crumbled feta
    • 2 T. fresh basil chopped (½ tsp dried)
    • 6 eggs
    • 1 cup milk
    • ½ tsp salt
    • ¼ tsp pepper

    Instructions

    • 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.

    Notes

    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.

     

    « Slow cooker pork roast
    Mediterranean Chicken Skillet »

    Reader Interactions

    Comments

    1. Carol Lyons

      June 21, 2018 at 5:59 pm

      Looking for simple recipes to use in an air firer, like onion rings and french fries.
      Do I did the onion into an egg mixture, then fry?
      Do I just put a few french fries or small hash browns, spray with olive oil, then air fry?Any help would be appreciated.
      Carol Lyons

      Reply
      • Tara Buss

        June 21, 2018 at 9:40 pm

        Unfortunately I don't have an air fryer so I don't have any advice for you. I hope you find the info you're looking for.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Tara Buss headshot

    Hi, I'm Tara! Mom, wife, and frugal living expert. I believe you can feed your family well even when money and time are tight. Let me show you how.

    More about me →

    Popular

    • Sack lunch ideas- no refrigeration
      50 Easy Sack Lunch Ideas (No Refrigeration)
    • Southern crockpot pinto beans
      Crockpot pinto beans
    • Homemade biscuits on a baking sheet
      Easy Homemade Biscuit Recipe (Without Buttermilk)
    • baked potato topped with butter on a white plate
      16 Delicious Ways to Use Leftover Baked Potatoes

    Grab my E-book

    Eat well spend smart ebook

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Eat Well Spend Smart