Summer Vegetable Frittata
PREP TIME: 35 Minutes
YIELDS: 6 Servings

A frittata is like a quiche without the crust or an omelette without the hassle. This recipe combines a variety of seasonal vegetables that can be found in your garden or at the grocery store. This dish is an easy, healthy meal all in one skillet.


  • 1 cup zucchini, halved lengthwise and cut in ¼-inch slices
  • 1 cup diced potatoes, cooked completely
  • ½ cup halved grape tomatoes
  • 2 tbsps sliced black olives
  • 6 eggs
  • salt and pepper to taste
  • ¼ tsp chopped fresh basil
  • pinch cayenne pepper
  • 2 tbsps olive oil
  • ½ cup minced onions
  • ¼ cup minced yellow bell peppers
  • ¼ cup minced red bell peppers
  • 1 tbsp minced garlic
  • 2 Roma tomatoes, sliced
  • ½ cup shredded mozzarella

Preheat oven to 450°F. In a medium mixing bowl, beat eggs with salt, pepper, basil and cayenne. Set aside. In a non-stick frying pan with an ovenproof handle, heat the oil. Add onions, bell peppers and garlic. Sauté until vegetables are tender but not browned. Add zucchini and continue cooking, stirring occasionally, until al dente. Stir in potatoes, and cook until they are heated thoroughly. Add grape tomatoes and black olives, stirring until combined, then turn off the heat. Pour beaten eggs over the vegetables and arrange sliced tomatoes on top of the mixture. Sprinkle mozzarella cheese over the surface of the frittata. Put the entire pan into the oven and cook for 10–15 minutes or until the center of the frittata is completely firm and the cheese has slightly browned. Allow to cool for 5 minutes. Remove the frittata from the pan and place on a cutting board. Cut into wedges and serve with a small tossed salad.

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