Easy Summer Vegetable Frittata with Feta

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.

Let’s end summer with a bang! Be sure to enter the Reader Appreciation Giveaway at the bottom of this post. One lucky About A Mom reader will win a $50 Visa Gift Card.

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.

More Recipes you might like:
One Pot Loaded Veggie Pasta
Easy One Skillet Pizza Pasta
Classic Potluck Spaghetti Salad Recipe
Grilled Tilapia Recipe with Pineapple Mango Salsa
Italian Chopped Salad

SUMMER VEGETABLE FRITTATA WITH FETA

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

Directions

1. Preheat oven to 350
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.
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.

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

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

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

Let cool slightly and serve!

SUMMER VEGGIE FETA FRITTATA

About a Mom

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 17 votes

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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

 

• 1. Preheat oven to 350 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. 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. 4. When the potatoes have finished their cooking time, remove from oven and add the cut vegetables on top of the potatoes. 5. In another bowl, add the eggs and cream. Whisk well. 6. Slow pour the egg mixture over the vegetables in the pan. 7. Sprinkle the feta cheese evenly over the vegetables. 8. Bake in the oven for 30 – 35 minutes or until the center of the frittata is cooked.
• Let cool slightly and serve!

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