Garden frittata

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!

Garden frittata
Serves 4
A delicious frittata made from garden abundance.
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
181 calories
6 g
295 g
11 g
13 g
5 g
192 g
538 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
192g
Servings
4
Amount Per Serving
Calories 181
Calories from Fat 102
% Daily Value *
Total Fat 11g
18%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 295mg
98%
Sodium 538mg
22%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 5g
Protein 13g
Vitamin A
23%
Vitamin C
41%
Calcium
17%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small 7 inch zucchini, cut into half moons
  2. 1/2 red pepper, diced
  3. 1 T. butter or olive oil
  4. 1/4 cup crumbled feta
  5. 2 T. fresh basil, chopped (1/2 tsp dried)
  6. 6 eggs
  7. 1 cup milk
  8. 1/2 tsp salt
  9. 1/4 tsp pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a skillet, heat butter or olive oil over medium low heat.
  3. Add zucchini and red pepper and sauté for about 5 minutes or until crisp tender.
  4. Mix together in a small bowl eggs, milk, salt, and pepper.
  5. 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.
  6. 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
  1. If you are dairy-free, trying adding another egg or two and use an alternative milk like almond milk.
  2. If keto, try using cream or almond milk instead of milk.
beta
calories
181
fat
11g
protein
13g
carbs
6g
more
Eat Well Spend Smart https://eatwellspendsmart.com/

 

2018-06-11T20:23:57+00:00

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2 Comments

  1. Carol Lyons June 21, 2018 at 5:59 pm - Reply

    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

    • Tara Buss June 21, 2018 at 9:40 pm - Reply

      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.

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