Summer Frittata

What you might not know about frittata is that it is the perfect breakfast dish to make for a group if you find yourself in possession of too many fresh eggs. How could this even come up, you ask? I know, I never thought it would either. Life takes strange turns sometimes. 

Related: 50+ Healthy Breakfast Ideas

This particular recipe could easily feed 5-6 people if you have some toast or fresh fruit as a side (or a delightful-looking pastry if you’re truly fancy).

You can cut this in half to feed a smaller group; just be sure to also change the size of pan you use, as that will alter the thickness of your frittata, and also your bake time.

Summer Frittata, serves 5-6. 

10 eggs
2-3 tablespoons cream or whole milk
2-3 tablespoons olive oil
1 bell pepper
1-2 small summer squashes
2 cloves garlic
(you can change up what veggies you use based on what you have available)
1/4 cup Parmesan cheese
salt, pepper, and cayenne to taste

Cut up your vegetables into bite-sized pieces and mince the garlic. A little chopped onion would be a great addition to this; I was just plumb out of onions this day, so I missed out.

In a large, oven-friendly pan, heat 1 tablespoon of olive oil over medium heat. Sauté the vegetables until they just begin to soften. Then toss in the garlic and cook for another minute. 

I like to use a big cast iron pan for this, as I can easily pull it off the stove and pop it in the oven. Also, fun fact: when I first started cooking, the only pot or pan I owned was a big cast iron. So I’m a little partial to them.

In a large bowl, whisk to combine the eggs and cream. Add another tablespoon of oil to the pan and stir it around so it coats the bottom.

Pour the eggs over the top of the already partially cooked vegetables. Season with a little salt, pepper, and cayenne (not too much; you can always add more later). 

Once some of the egg has begun to cook, use a heatproof spatula to push the cooked eggs up off the bottom of the pan, allowing uncooked eggs to run to the bottom.

The frittata should look about halfway done, with the edges beginning to set when you’re ready to move it to the oven.

Carefully move the pan to a 450°F oven. Bake for 2-4 minutes until the edges and top are set and the eggs look to be no longer runny.

Keep in mind that even after you remove the pan from the oven the eggs will continue to cook a little, so it’s okay to pull it out a little earlier than “completely done” looking.

Once out, sprinkle the cheese over the top of the frittata and allow it to cool for a few minutes before you slice into it.

See? It’s super quick to make. Next to a small salad this could also make a fantastic, light dinner. Enjoy! xo. Emma

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the perfect breakfast dish to make for a group

Yield 5 people

Ingredients

1x2x3x

• ▢ 10 eggs
• ▢ 2-3 tablespoons cream (or whole milk)
• ▢ 2-3 tablespoons olive oil
• ▢ 1 bell pepper
• ▢ 1-2 summer squashes (small)
• ▢ 2 cloves garlic
• ▢ ¼ cup Parmesan cheese
• ▢ salt (pepper, and cayenne to taste)

Instructions

• Cut up your vegetables into bite-sized pieces and mince the garlic. A little chopped onion would be a great addition to this; I was just plumb out of onions this day, so I missed out.

  In a large, oven-friendly pan, heat 1 tablespoon of olive oil over medium heat. Sauté the vegetables until they just begin to soften. Then toss in the garlic and cook for another minute. 
• I like to use a big cast iron pan for this, as I can easily pull it off the stove and pop it in the oven.
• In a large bowl, whisk to combine the eggs and cream. Add another tablespoon of oil to the pan and stir it around so it coats the bottom.

  Pour the eggs over the top of the already partially cooked vegetables. Season with a little salt, pepper, and cayenne (not too much; you can always add more later). 
• Once some of the egg has begun to cook, use a heatproof spatula to push the cooked eggs up off the bottom of the pan, allowing uncooked eggs to run to the bottom.

  The frittata should look about halfway done, with the edges beginning to set when you're ready to move it to the oven.
• Carefully move the pan to a 450°F oven. Bake for 2-4 minutes until the edges and top are set and the eggs look to be no longer runny.

  Keep in mind that even after you remove the pan from the oven the eggs will continue to cook a little, so it's okay to pull it out a little earlier than "completely done" looking.
• Once out, sprinkle the cheese over the top of the frittata and allow it to cool for a few minutes before you slice into it.

© Author Emma Chapman

Course Breakfast

Cuisine American, Italian

Keywords eggs, frittata

Nutrition

Nutrition Facts

Summer Fritata

Amount per Serving

Calories

223

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

338

mg

113

%

Sodium

 

208

mg

9

%

Potassium

 

187

mg

5

%

Carbohydrates

 

3

g

1

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

13

g

26

%

Vitamin A

 

1348

IU

27

%

Vitamin C

 

31

mg

38

%

Calcium

 

116

mg

12

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.