Introduction
Oh, summer! It’s the season of sunshine, long evenings, and the absolute bounty of garden fresh produce. And if you’re anything like me, your zucchini plants are probably going wild right about now! What’s a home cook to do with all that gorgeous green goodness? Well, get ready to fall head over heels for this Summer Zucchini Frittata. It’s ridiculously easy, comes together in a flash, and tastes like a warm, comforting hug. Seriously, it’s the perfect way to capture all those vibrant summer flavors in one delicious dish.
Why You’ll Love This Recipe
- Fast: From start to finish, this frittata is ready in under 40 minutes. Perfect for busy weeknights or lazy weekend brunches!
- Easy: No fancy techniques needed here. Just a little chopping, a quick sauté, and a bake in the oven. You’ve got this!
- Giftable: While it’s best served fresh, leftovers are fantastic. Imagine gifting a slice to a neighbor or friend – talk about a thoughtful gesture!
- Crowd-Pleasing: This frittata is a winner with pretty much everyone. It’s packed with flavor and feels both healthy and satisfying.
Ingredients
Let’s gather our sunshine ingredients! You’ll be surprised at how simple this is:
- 10 large eggs: The fluffy base of our frittata.
- ¾ cup cottage cheese, 2% lowfat or whole: This is my secret weapon for making the frittata extra creamy and delicious without being heavy.
- 1 teaspoon Italian seasoning: A little magic blend for that classic savory flavor.
- ¾ teaspoon kosher salt, divided: We’ll use most of it in the egg mixture and a pinch on top.
- Freshly ground black pepper, to taste: Because everything is better with a crack of pepper!
- 1 tablespoon olive oil: For sautéing our veggies.
- ⅓ cup diced yellow onion: Adds a lovely sweet base note.
- ⅓ cup diced red bell pepper: For a pop of color and a touch of sweetness.
- 1 cup sliced zucchini, ¼-inch pieces: The star of our summer show!
- 1 ear fresh sweet corn, kernels sliced off the cob, or 1 cup frozen corn (thawed): Sweet bursts of sunshine! Fresh is amazing if you have it.
- ½ cup cherry or grape tomatoes, quartered: Juicy little flavor bombs that get wonderfully tender.
- 1 teaspoon minced garlic: Because garlic makes everything better.
- ½ cup shredded pepper Jack cheese: For a little creamy melt and a tiny hint of spice.
- ½ cup crumbled feta cheese: That tangy, salty goodness that just makes the whole thing sing.
How to Make It
Alright, let’s get cooking! Grab your apron, and let’s make some magic:
- Preheat your oven: Get that oven to 375°F (190°C). It’s important to have it nice and hot for baking!
- Whisk up the eggs: In a big bowl, crack in your 10 eggs. Add the cottage cheese, Italian seasoning, ½ teaspoon of the kosher salt, and a good grind of black pepper. Whisk it all together until it’s smooth and combined. I like to give it a good whisk to make sure everything is really incorporated.
- Sauté the aromatics: Grab a 10-inch oven-safe skillet (this is key – you’ll be transferring it to the oven!). Heat the olive oil over medium heat. Toss in your diced onion and red bell pepper. Cook them for about 5-7 minutes, stirring occasionally, until they start to soften up nicely.
- Add the veggies: Now, add your sliced zucchini, corn, quartered tomatoes, and minced garlic to the skillet. Let them cook for another 5 minutes, stirring now and then, until the zucchini is just starting to get tender. We don’t want them mushy!
- Cheesy goodness: Sprinkle that shredded pepper Jack cheese and crumbled feta cheese evenly over the top of the veggies. Oh, the melty possibilities!
- Pour in the eggs: Gently pour your whisked egg mixture all over the veggies and cheeses. Make sure it covers everything. Sprinkle the remaining ¼ teaspoon of kosher salt over the top.
- Start on the stovetop: Let the frittata cook on the stovetop for just 2-3 minutes. You’ll see the edges start to set. This helps create a nice base for baking.
- Into the oven it goes! Carefully transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the frittata is set through and has a beautiful, lightly golden brown top. You can gently jiggle the pan – it shouldn’t be jiggly in the center.
- Let it rest: Once it’s out of the oven, let it cool for a few minutes before you slice and serve. This helps it firm up perfectly.
Substitutions & Additions
This frittata is wonderfully forgiving! Feel free to play around:
- Veggies: Have some spinach? Wilt it down with the onions! Mushrooms? Sauté them until browned. Broccoli florets? Steam them slightly before adding. Any leftover roasted vegetables from the night before? Chop them up and toss them in!
- Cheese: Not a fan of feta? Try goat cheese or shredded cheddar. Monterey Jack is also a lovely creamy option.
- Herbs: Fresh basil or parsley sprinkled in at the end would be divine!
- Meat: Cooked crumbled bacon or diced ham would be a delicious addition for a heartier meal.
Tips for Success
A few little pointers to make your frittata absolutely perfect:
- Use an oven-safe skillet: This is crucial! If you don’t have one, you can cook the veggies in a regular skillet and then transfer everything to a greased baking dish before adding the eggs.
- Don’t overcook the vegetables: You want them tender but not mushy, as they’ll continue to cook in the oven.
- Prep ahead: You can chop all your veggies the day before and store them in an airtight container in the fridge. You can even whisk the eggs and cheese mixture ahead of time and keep it covered in the fridge.
- Check for doneness: The center should be set but not dry. If the top is browning too quickly and the center isn’t set, you can loosely tent the skillet with foil.
How to Store It
Leftovers are your friend! Let the frittata cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll stay delicious in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a low oven until warmed through.
FAQs
Got questions? I’ve got answers!
- Can I make this ahead of time? Absolutely! You can prepare the frittata the day before and reheat it. It’s still delicious cold, too, perfect for a quick breakfast on the go!
- What size skillet do I need? A 10-inch oven-safe skillet is ideal for this recipe. It ensures even cooking.
- Can I use frozen zucchini? While fresh zucchini is best for texture, you can use frozen zucchini if you must. Make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the skillet to avoid a watery frittata.
Summer Zucchini Frittata
A delicious and easy frittata packed with fresh summer vegetables like zucchini, corn, tomatoes, and peppers, making it a perfect dish for brunches, weeknight dinners, or a light lunch.
Equipment
- 10-inch oven-safe skillet Essential for stovetop cooking and then transferring to the oven.
- Large bowl For whisking eggs.
- Measuring Cups
- Measuring spoons
- Whisk
- Knife
- Cutting board
- Spatula
Ingredients
Egg Mixture
- 10 large eggs The fluffy base of our frittata.
- 0.75 cup cottage cheese 2% lowfat or whole. For extra creaminess.
- 1 teaspoon Italian seasoning For classic savory flavor.
- 0.75 teaspoon kosher salt Divided. Most in egg mixture, a pinch on top.
- to taste Freshly ground black pepper For seasoning.
Vegetable Sauté
- 1 tablespoon olive oil For sautéing veggies.
- 0.33 cup diced yellow onion Adds a sweet base note.
- 0.33 cup diced red bell pepper For color and sweetness.
- 1 cup sliced zucchini ¼-inch pieces. The star of the show!
- 1 cup corn kernels From 1 ear fresh sweet corn, or 1 cup frozen corn (thawed). Sweet bursts of sunshine!
- 0.5 cup cherry or grape tomatoes Quartered. Juicy little flavor bombs.
- 1 teaspoon minced garlic Because garlic makes everything better.
Cheese Topping
- 0.5 cup shredded pepper Jack cheese For creamy melt and a hint of spice.
- 0.5 cup crumbled feta cheese Tangy, salty goodness.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the 10 eggs, cottage cheese, Italian seasoning, ½ teaspoon of kosher salt, and black pepper until smooth and combined.10 large eggs
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and red bell pepper and cook for 5-7 minutes, stirring occasionally, until softened.10 large eggs
- Add the sliced zucchini, corn kernels, quartered tomatoes, and minced garlic to the skillet. Cook for another 5 minutes, stirring occasionally, until the zucchini is just starting to get tender.10 large eggs
- Sprinkle the shredded pepper Jack cheese and crumbled feta cheese evenly over the top of the vegetables.10 large eggs
- Gently pour the whisked egg mixture over the vegetables and cheeses. Sprinkle the remaining ¼ teaspoon of kosher salt over the top.10 large eggs
- Cook on the stovetop for 2-3 minutes, until the edges start to set.
- Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set and the top is lightly golden brown.
- Let the frittata cool for a few minutes before slicing and serving.
Notes
This frittata is versatile. You can substitute or add other vegetables like spinach, mushrooms, or broccoli. For cheese, goat cheese or cheddar are good alternatives to feta. Fresh basil or parsley can be added for extra flavor. Cooked bacon or ham can be added for a heartier meal.