Recipe

Summer Vegetable Frittata

January 07, 2016
makes 6 servings

This time of year, there's something special about walking in your door with a bag full of seasonal fruits and veggies from your local grocer or farmers market. While many turn to summer grilling, set aside some of your favorite herbs and veggies (we love asparagus, tomatoes and squash) for this Summer Vegetable Frittata.

Ingredients

  • 8 large eggs
  • ½ cup whole milk
  • 1 teaspoon salt, to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme
  • 1 teaspoon finely chopped fresh sage
  • 1 cup crumbled feta cheese
  • 1 tablespoon vegetable oil
  • 1 (12‑ounce) bunch thin asparagus, trimmed and cut on a diagonal into 1‑inch pieces (about 2 ½ cups)
  • ½ small zucchini or summer squash, trimmed, halved, and sliced into half‑moon shapes
  • 2 Roma tomatoes, chopped
  • 1 cup shredded mozzarella cheese
  • Fresh thyme leaves (optional)

Instructions

Preheat the oven to 400°F. Whisk the eggs, milk, salt, pepper, and herbs in a large bowl. Stir in the feta cheese; set aside.

Heat the oil over medium‑high heat in a 12‑inch oven‑safe skillet. When the oil is hot, add the asparagus and cook, stirring occasionally, for 5 minutes or until lightly browned. Add the zucchini and tomatoes and cook for 2 minutes more.

Pour the egg mixture over the vegetables, pulling the eggs away from the sides of the pan with a spatula so they flow to the bottom of the pan. Cook for 4 to 5 minutes.

When the eggs begin to set, sprinkle the shredded mozzarella over the top. Transfer the skillet to the oven. Bake for 8 to 10 minutes or until the top is golden. Cut into 6 wedges. Sprinkle with fresh thyme leaves, if desired. Serve immediately.


Worried about friends or family who may have lactose intolerance? Not a problem. Simply substitute the milk in the recipe with lactose-free cow’s milk. (The natural cheeses in this recipe contain minimal amounts of lactose.) While you’re at it, check out this post from our friend and dietitian Kim Kirchherr for more cooking tips.

If you love this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.” Learn more about it here or order it below today!

Image courtesy of “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing.

Summer Vegetable Frittata

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This time of year, there's something special about walking in your door with a bag full of seasonal fruits and veggies from your local grocer or farmers market. While many turn to summer grilling, set aside some of your favorite herbs and veggies (we love asparagus, tomatoes and squash) for this Summer Vegetable Frittata.

Serves 6 Ingredients: 8 large eggs, ½ cup whole milk, 1 teaspoon salt, to taste, 1 teaspoon freshly ground black pepper, 1 teaspoon fresh thyme, 1 teaspoon finely chopped fresh sage, 1 cup crumbled feta cheese, 1 tablespoon vegetable oil, 1 (12‑ounce) bunch thin asparagus, trimmed and cut on a diagonal into 1‑inch pieces (about 2 ½ cups), ½ small zucchini or summer squash, trimmed, halved, and sliced into half‑moon shapes, 2 Roma tomatoes, chopped, 1 cup shredded mozzarella cheese, Fresh thyme leaves (optional),

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