A frittata is a great way to use lots of summer vegetables for an easy breakfast or brunch. Or serve with a green salad for a quick evening meal.
What’s great about a frittata is you can mix all kinds of vegetables, such as spinach, squash, broccoli, asparagus, sweet potatoes, mushrooms, or fresh or sundried tomatoes. It’s really just a big omelette cooked in the oven. I like to throw some arugula on top too for some extra flavor. You can also add extra protein such as cheese or sausage.
Summer Veggie Frittata
Preheat oven to 350 degrees.
Heat the olive oil in a large ovenproof skillet (like a cast iron skillet) on medium heat. Saute the onion and and peppers until almost tender (about 5 minutes). Add the garlic, zucchini, and spinach and saute for about a minute. Remove from heat and set aside.
In a large bowl, whisk together the eggs and salt and pour on top of the veggies in the skillet. Remove from heat and add the tomatoes on top.
Transfer skillet to the oven and bake 15-20 minutes or until the eggs are set and puffy and brown.
Cut into wedges and serve.