Summer Vegetable Fritatta Recipe

Name: Summer Vegetable Fritatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 1 whole Zucchini, Chopped; 1- 1/2 cup Baby Portabella Mushrooms (or White Button Mushrooms); 1 cup Asparagus, Tops Only; 1/2 stalks Leeks; 1 teaspoon Kosher Salt; 10 whole Large Eggs; 2 Tablespoons Fresh Basil, Finely Chopped; 1 teaspoon Cracked Pepper; 1/4 cups Freshly Grated Parmesan Cheese

Servings: persons

1
Pre-heat oven to 350.
2
In a large non-stick and oven safe skillet saute the veggies in the olive oil over medium high heat until they are soft.
3
You will probably be thinking... wow thats a lot of veggies, how will 10 eggs fit in here?
4
Fret not, they will shrink around 30% as you saute.
5
Add the salt halfway through the cooking time and then reduce the heat to low.
6
Meanwhile, beat the eggs in a medium mixing bowl.
7
Stir in the basil and cracked pepper.
8
Once the veggie goodness in the skillet has cooled down a bit, pour the egg mixture over top and gently stir to evenly incorporate the veggies.
9
You must do this quickly, or youll end up with scrambled eggs.
10
Once youve stirred once or twice, just leave the frittata alone.
11
Continue cooking over low heat for 3-4 minutes or until you can see the sides beginning to set up.
12
Transfer the skillet to the oven and bake for 8 minutes.
13
Remove the skillet and sprinkle the grated cheese over top.
14
Return to the oven to cook for 2-4 more minutes.
15
It should be completely set, but still a bit wobbly in the middle.
16
Let the whole frittata sit on the stove top for 5-7 minutes and then slice into 6 wedges.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 1 whole Zucchini, Chopped, 1- 1/2 cup Baby Portabella Mushrooms (or White Button Mushrooms), 1 cup Asparagus, Tops Only, and more.

Yes, Summer Vegetable Fritatta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Vegetable Fritatta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions