Easy Summer Vegetable Frittata with Feta

By Angela Sellari Jump to Recipe

I know it is now past Labor Day and we’ve started back to school, but I’m still holding on to summer.

I’m hoping to squeeze in a few more beach days before the weather cools and am still taking advantage of summer’s bounty. I’m not ready to think about all things pumpkin spice yet, but this veggie frittata recipe is really doing it for me right now. This easy summer vegetable frittata with feta recipe is perfect for breakfast, lunch or dinner. I like to make this in the morning and nosh on it all day long.

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One of my favorite things to make during the summer is a frittata. It is a simple recipe that is great for breakfast or dinner. It is simple to make and tastes amazing. Better yet, frittatas are a perfect budget friendly meal because it can be a great way to use up leftovers in the fridge or can take advantage of the fresh produce of summer.

For a simple summer breakfast or dinner, make a Summer Vegetable Frittata. You will love it as a quick dinner or for a breakfast perfect for a crowd.

Ingredients:

• 1   zucchini squash
• 1   red pepper
• 1   orange pepper
• ½  red onion, small
• ½ c  mushrooms, diced
• 1/3 c feta cheese crumbled
• 3  eggs
• ½ c heavy whipping cream
• as desired thyme
• as desired salt and pepper
• 2 tsp  garlic powder
• 2  potatoes, washed, cubed small
• 2 tbsp. oil

Instructions:

Step 1: Preheat oven to 350
Step 2: In the baking pan, put the oil and potatoes. Season the potatoes with salt, pepper, 1 tsp garlic powder, pinch of thyme. Mix well. Bake in the oven for 20 minutes.
Step 3: Meanwhile, cut up all the vegetables to bite size pieces. Put them all into a bowl and season with 1 tsp garlic powder, thyme, salt and pepper.

Step 4: When the potatoes have finished their cooking time, remove from oven and add the cut vegetables on top of the potatoes.

Step 5: In another bowl, add the eggs and cream. Whisk well.
Step 6: Slow pour the egg mixture over the vegetables in the pan.
Step 7: Sprinkle the feta cheese evenly over the vegetables.

Step 8: Bake in the oven for 30 – 35 minutes or until the center of the frittata is cooked.

Let cool slightly and serve!

Easy Summer Vegetable Frittata with Feta

Angela Sellari

This Summer Veggie Feta Frittata is a simple inexpensive dinner idea that also works great for breakfast. A great way to add vegetables to your meal.

4.95 from 18 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine French

Servings 8

Calories 113 kcal

Ingredients

  

1x2x3x

• 1 zucchini squash
• 1 red pepper
• 1 orange pepper
• 1/2 red onion small
• 1/2 can mushrooms diced
• 1/3 can feta cheese crumbled
• 3 eggs
• 1/2 can heavy whipping cream as desired thyme as desired
• salt and pepper
• 2 teaspoons garlic powder
• 2 potatoes washed, cubed small
• 2 tablespoons oil

Instructions

 

• Preheat oven to 350
• In the baking pan, put the oil and potatoes. Season the potatoes with salt, pepper, 1 tsp garlic powder, pinch of thyme. Mix well. Bake in the oven for 20 minutes.
• Meanwhile, cut up all the vegetables to bite size pieces. Put them all into a bowl and season with 1 tsp garlic powder, thyme, salt and pepper.
  
• When the potatoes have finished their cooking time, remove from oven and add the cut vegetables on top of the potatoes.
  
• In another bowl, add the eggs and cream. Whisk well.
• Slow pour the egg mixture over the vegetables in the pan.
• Sprinkle the feta cheese evenly over the vegetables.
  
• Bake in the oven for 30 – 35 minutes or until the center of the frittata is cooked.
  
• Let cool slightly and serve!

Nutrition

Calories: 113kcalCarbohydrates: 13gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 31mgFiber: 2g

Keyword Easy Summer Vegetable Frittata with Feta

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