Summer Vegetable Frittata Recipe

Name: Summer Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 6 large fresh basil leaves, chopped; 1 tablespoon chopped fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 ounce prosciutto, finely chopped; 1 tablespoon olive oil; 1 lb medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices; 5 medium swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups); 12 scallions, trimmed and finely chopped; 5 squash blossoms; 2 ounces finely grated parmigiano-reggiano cheese (1 cup)

Servings: persons

6 large eggs
6 large fresh basil leaves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 ounce prosciutto, finely chopped
1 tablespoon olive oil
1 lb medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices
5 medium swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
12 scallions, trimmed and finely chopped
5 squash blossoms
2 ounces finely grated parmigiano-reggiano cheese (1 cup)

1
Preheat broiler.
2
Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
3
Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes.
4
Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes.
5
Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes.
6
Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose).
7
Sprinkle cheese evenly over top.
8
Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
9
Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 6 large eggs, 6 large fresh basil leaves, chopped, 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt, and more.

Yes, Summer Vegetable Frittata falls under the Breakfast 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.

Summer Vegetable Frittata

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