After a weekend full of indulgences – delicious calamari and grilled mahi-mahi at Isabella’s, pasta at Frankies 457, brownie sundaes at Brooklyn Farmacy, brunch and beers at Sweet Afton in Astoria – I was weirdly looking forward to getting back into a normal eating routine come Monday. This Summer Vegetable Frittata was the perfect healthy and simple solution.
I love frittatas for their cooking ease, durability (makes great take-to-work lunches), and versatility – you can pretty much use any vegetables, meats or cheeses if you follow the simple procedure. Just sauté your desired veggies (if you’re adding meat like sausage or bacon that needs to be cooked, do this before the veggies), add the eggs, top with cheese, bake off the in the oven, and you’re done!
This version incorporates some of my favorite summer vegetables: zucchini, peppers, tomatoes, red onion and rosemary (!!!) for a deliciously fragrant, flavorful and satisfying breakfast, lunch, or dinner at the ready!
Summer Vegetable Frittata
8 eggs, beaten
1 tbsp olive oil
1 small zucchini, diced
1 yellow bell pepper, diced
1/3 cup red onion, chopped
2 tbsp fresh rosemary, finely chopped
freshly ground black pepper
1 small tomato, sliced
1/3 cup goat cheese, crumbled
1. Preheat oven to 425 degrees.
2. Heat olive oil in an ovenproof skillet over medium heat. Add the zucchini, yellow pepper, onion, and rosemary. Season with a pinch of kosher salt and a few grind of black pepper. Sauté until vegetables start to brown and soften, about 8 minutes.
3. Add the beaten eggs directly to the skillet. Allow the eggs to cook for a few minutes on the stovetop until they are just set around the edges, about 5 minutes.
4. Top the eggs with the tomato slices and crumbled goat cheese. Place the skillet in the oven and bake 10-12 minutes until the eggs have puffed up and are just barely golden brown. Let cool several minutes before slicing into wedges. Serve warm, at room temperature, or cold as leftovers!