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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.

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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