Garden Frittata Recipe
I created this dish one day to use up some fresh yellow squash, zucchini, and tomato. It's so easy to make because you don't have to fuss with a crust. Give it a different twist by trying it with whatever veggies you have on hand.
I created this dish one day to use up some fresh yellow squash, zucchini, and tomato. It's so easy to make because you don't have to fuss with a crust. Give it a different twist by trying it with whatever veggies you have on hand.
- 1/2 teaspoon salt
- 4 eggs
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1 small onion chopped
- 1 small zucchini thinly sliced
- 1/4 cup shredded parmesan cheese
- 1 small yellow summer squash thinly sliced
- 1/4 cup crumbled feta cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 medium tomato sliced
- 2 tablespoons minced fresh basil
- 1 cup fat-free milk
- Carbohydrate 9.18459828325321 g
- Cholesterol 10.871875 mg
- Fat 2.86387937900641 g
- Fiber 0.770690064792068 g
- Protein 6.35947352764423 g
- Saturated Fat 1.82912665304487 g
- Serving Size 1 1 serving (156g)
- Sodium 226.532215544872 mg
- Sugar 8.41390821846114 g
- Trans Fat 0.14858200400641 g
- Calories 86 calories
Step-by-step
- In a microwave-safe bowl, combine the squash, zucchini, and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
- Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato, and feta cheese.
- In a large bowl, whisk the eggs, milk, basil, garlic, salt, and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
My Simple Garden Frittata: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a monumental task. Between school runs, work deadlines, and after-school activities, the last thing I want is to spend hours in the kitchen. That's why I adore recipes like this Garden Frittata – quick, easy, and bursting with fresh flavor. This frittata is my go-to weeknight dinner; it's adaptable, satisfying, and surprisingly elegant, even if I'm rushing to get it on the table.
The beauty of this frittata lies in its simplicity. No complicated techniques, no fancy ingredients – just fresh vegetables and a few pantry staples. I often use whatever vegetables I have on hand. Sometimes it's zucchini and yellow squash, like in the original recipe; other times, it's bell peppers, spinach, or even leftover roasted vegetables. The possibilities are endless! The key is to use seasonal produce for the best taste and vibrant color. The combination of creamy eggs, melted cheeses, and tender-crisp vegetables is simply irresistible. It's the kind of dish that brings a touch of sunshine to even the busiest of evenings.
Beyond being a weeknight staple, this frittata is also incredibly versatile. It makes a fantastic brunch dish, a delightful lunchbox addition (sliced into wedges), or even a sophisticated appetizer for a casual gathering. I've served it to friends and family countless times, and it always receives rave reviews. The best part? It's incredibly forgiving. If some vegetables are slightly overcooked or undercooked, it doesn't really matter. The overall taste and texture remain delightful. Honestly, it’s almost impossible to mess up, which is a huge plus for a busy cook like me.
The prep time is minimal. While the vegetables are microwaving, I can quickly whisk together the eggs, milk, and seasonings. Then, it’s just a matter of layering the ingredients in a pie plate and popping it in the oven. While it bakes, I can attend to other tasks around the house. It’s a recipe that truly works with my busy schedule, and I suspect it will quickly become a favorite in your kitchen too.
Tips for Success:
- Don't overcook the vegetables. You want them to be tender-crisp, not mushy.
- Use a variety of cheeses. Feel free to experiment with different types of cheese to create your own unique flavor profile. I sometimes swap out the feta for goat cheese.
- Add herbs and spices. Fresh herbs like basil, oregano, or thyme add a lovely aroma and taste to the frittata.
- Make it ahead. This frittata can be made ahead of time and reheated. It's even better the next day!
This Garden Frittata is more than just a recipe; it’s a testament to the fact that healthy, delicious meals don't have to be complicated or time-consuming. So, next time you're looking for a quick and easy weeknight dinner that's bursting with fresh flavors, give this recipe a try. I promise you won't be disappointed. This is my little secret weapon for effortlessly delicious meals amidst the whirlwind of my everyday life. It’s a reminder that even amidst the chaos, there's always time for a simple, satisfying, and incredibly delicious meal.
