15 Summer Vegetable Frittata With Goat Cheese

Summer vegetable frittatas with goat cheese provide a vibrant, nutritious meal option perfect for any occasion. These dishes incorporate fresh seasonal vegetables like zucchini, tomatoes, and bell peppers paired with the creamy richness of goat cheese. Quick to prepare and packed with protein, they are ideal for breakfast, lunch, or dinner. Versatile in flavor combinations and suitable for meal prep, these frittatas can be enjoyed warm or cold. Discover more delightful variations to elevate your summer dining experience.

Zucchini and Tomato Frittata

This Zucchini and Tomato Frittata is a delightful and healthy dish that captures the essence of summer flavors. It’s perfect for a light lunch, a nourishing breakfast, or a satisfying dinner. Ideal for vegetarians or anyone looking to incorporate more vegetables into their diet, this frittata takes about 30 minutes to prepare and serves 4 people.

Ingredients:

• 6 large eggs
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup shredded cheese (such as mozzarella or feta)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced zucchini to the skillet. Cook for another 5-7 minutes, or until the zucchini is tender.
4. Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes.
5. In a mixing bowl, whisk the eggs together and season with salt and pepper. Pour the egg mixture over the sautéed vegetables in the skillet.
6. Sprinkle the shredded cheese evenly on top. Allow it to cook on the stovetop for about 3-4 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and golden on top.
8. Remove from the oven, let it cool for a few minutes, slice, and serve warm garnished with fresh basil leaves if desired.

Variations and Tips:

• For added flavor, consider incorporating herbs like oregano or thyme into the egg mixture.
• You can substitute zucchini with other veggies such as bell peppers, spinach, or asparagus.
• If you prefer a firmer texture, whisk in a couple of tablespoons of heavy cream with the eggs.
• Serve with a side salad or crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator and enjoyed cold or reheated for an easy meal on the go.

Bell Pepper and Spinach Frittata

A Bell Pepper and Spinach Frittata is a vibrant and nutritious dish perfect for breakfast, brunch, or even a light dinner.

This Italian-inspired egg dish is not only easy to prepare but is also a great way to pack in some vegetables. Ideal for anyone looking for a healthy meal, it takes about 30 minutes to prepare and cook, making it a quick yet satisfying option for busy mornings or casual gatherings.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 bell pepper (any color), diced
• 1 small onion, chopped
• 1/2 cup shredded cheese (cheddar, feta, or your choice)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: herbs (like basil or oregano) for added flavor

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the chopped onion and diced bell pepper, sautéing until the onion becomes translucent, about 3-5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.
4. In a bowl, whisk the eggs until well combined, then stir in the shredded cheese and any optional herbs you wish to add.
5. Pour the egg mixture over the sautéed vegetables in the skillet, making sure the vegetables are evenly distributed. Reduce the heat to low and cook for about 5 minutes, or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and the top is slightly golden.
7. Once cooked, remove from the oven and let it cool slightly before slicing into wedges. Serve warm or at room temperature.

Variations and Tips:

• Feel free to add other vegetables like zucchini, mushrooms, or tomatoes for extra flavor and nutrients.
• For a protein boost, you can also include cooked bacon, sausage, or ham.
• Experiment with different cheese types for a unique flavor profile.
• Frittatas can be stored in the refrigerator for up to 4 days, making them perfect for meal prep.
• Serve with a fresh salad or toast for a complete meal.

Corn and Basil Frittata

The Corn and Basil Frittata is a delightful dish that showcases the fresh flavors of summer. It’s a versatile and simple egg-based meal, perfect for breakfast, brunch, or a light dinner, making it an ideal choice for families, gatherings, or anyone who enjoys a healthy and delicious meal.

With a preparation time of just 15 minutes and a cooking time of about 20 minutes, you can have this frittata on your table in no time.

Ingredients:

• 6 large eggs
• 1 cup fresh corn kernels (can be frozen or canned, drained)
• ½ cup cherry tomatoes, halved
• 1 cup fresh basil leaves, chopped
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the eggs, salt, and pepper. Stir in the Parmesan cheese and set aside.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Add the corn and cherry tomatoes to the skillet and cook for another 2-3 minutes until heated through.
6. Pour the egg mixture over the vegetables in the skillet. Gently stir to combine all the ingredients evenly.
7. Cook on the stovetop for about 5 minutes, allowing the edges to set slightly.
8. Once the edges are beginning to firm up, transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is set in the center and lightly browned on top.
9. Remove from the oven and let it cool for a few minutes before slicing. Garnish with the chopped basil before serving.

Variations and Tips:

• For added flavor, incorporate cooked bacon or sautéed bell peppers.
• Make it vegetarian-friendly by adding spinach or zucchini.
• Serve with a side salad or toasted bread for a complete meal.
• Store leftovers in the refrigerator for up to three days; reheat in the microwave or a skillet.
• Experiment with different types of cheese, like feta or goat cheese, for a unique twist.

Asparagus and Goat Cheese Frittata

The Asparagus and Goat Cheese Frittata is a delightful and healthy dish that combines the fresh, earthy flavors of asparagus with the creamy tang of goat cheese, making it a perfect option for a light lunch, brunch, or even a simple dinner.

This recipe is not only delicious but also quick to prepare, taking about 20 minutes from start to finish, making it ideal for busy weekdays or leisurely weekends.

Ingredients:

• 6 large eggs
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup goat cheese, crumbled
• 1/4 cup milk
• 2 tablespoons olive oil
• 1 small shallot, finely chopped
• Salt and pepper to taste
• Fresh herbs (such as parsley or chives), for garnish

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped shallot and cook for about 2 minutes until softened and translucent.
4. Add the asparagus pieces to the skillet and sauté for 3-4 minutes until they are tender but still crisp.
5. Pour the egg mixture evenly over the asparagus and shallots in the skillet. Gently stir to distribute the veggies and then allow the frittata to cook for about 5 minutes on the stovetop until the edges begin to set.
6. Sprinkle the crumbled goat cheese evenly over the top of the frittata.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is set and lightly golden on top.
8. Remove from the oven, let cool for a minute, then slice and garnish with fresh herbs before serving.

Variations and Tips:

• For added flavor, try mixing in other veggies like spinach or bell peppers.
• Substitute goat cheese with feta or mozzarella if desired.
• To make it vegetarian, verify no meat is present in the other ingredients.
• Serve with a simple salad or crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator and reheated for a quick breakfast option.

Mushroom and Kale Frittata

The Mushroom and Kale Frittata is a nutritious and flavorful dish that beautifully combines the earthy tastes of mushrooms with the vibrant greens of kale. This frittata is not only perfect for breakfast but also makes a delightful brunch or light lunch option.

With a preparation time of just 15 minutes and a cooking time of about 25 minutes, it’s an ideal recipe for busy weeknights or leisurely weekend mornings. Whether you’re feeding yourself or entertaining family and friends, this frittata is sure to impress.

Ingredients:

• 6 large eggs
• 1 cup mushrooms, sliced (such as cremini or button)
• 2 cups kale, stems removed and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup shredded cheese (such as cheddar or feta)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh herbs (thyme or parsley) for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the mushrooms and cook for another 5 minutes until they release their moisture and start to brown.
4. Stir in the garlic and chopped kale, cooking until the kale wilts, about 2-3 minutes.
5. In a bowl, whisk the eggs with salt and pepper. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.
6. Cook for about 3-4 minutes on the stove until the edges start to set, then sprinkle the shredded cheese on top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set in the center and the top is golden brown.
8. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs if desired.

Variations and Tips:

• For added protein, consider incorporating cooked bacon, sausage, or diced chicken.
• You can swap kale for spinach or Swiss chard if desired.
• Feel free to experiment with different cheeses, such as mozzarella or goat cheese, for varying flavors.
• To enhance the flavor, add a pinch of red pepper flakes for some heat.
• This frittata can be stored in the refrigerator for up to 3 days and is delicious when reheated or served cold.

Eggplant and Feta Frittata

The Eggplant and Feta Frittata is a delicious and nutritious dish perfect for brunch or a light dinner. This Mediterranean-inspired frittata combines roasted eggplant with creamy feta cheese, and it makes for a satisfying meal that’s great for vegetarians.

Preparation takes about 15 minutes, and the cooking time is around 25 minutes, so you can have this dish ready in just under an hour.

Ingredients:

• 1 medium eggplant, diced
• 8 large eggs
• 1 cup crumbled feta cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, warm the olive oil. Add the diced eggplant and sauté for about 5-7 minutes, or until soft and slightly browned. Remove the eggplant from the skillet and set it aside.
3. In the same skillet, add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Stir in the cooked eggplant and crumbled feta cheese into the egg mixture.
6. Pour the mixture back into the skillet and cook on the stovetop for about 5 minutes without stirring, allowing the edges to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
8. Remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm, garnished with fresh basil if desired.

Variations and Tips:

• You can add other vegetables such as spinach, bell peppers, or zucchini to enhance flavors and nutrition.
• For extra protein, consider adding some cooked sausage or diced ham.
• If you prefer a crustless quiche, simply follow the same instructions but bake it in an oven-safe pie dish instead of a skillet.
• Leftover frittata can be stored in the refrigerator and is great for meal prep, making it easy to heat up for breakfast or lunch throughout the week.

Roasted Vegetable Frittata

A roasted vegetable frittata is a delightful, versatile dish perfect for brunch or a light dinner. Packed with seasonal vegetables and protein-rich eggs, this dish is ideal for those looking to enjoy a nutritious meal that’s both satisfying and easy to prepare.

With a prep time of about 15 minutes and a cooking time of 25-30 minutes, you can have this flavorful frittata ready in no time!

Ingredients:

• 6 large eggs
• 1 cup of milk
• 1 cup of mixed seasonal vegetables (such as bell peppers, zucchini, and cherry tomatoes)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup of shredded cheese (such as feta or cheddar)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (optional, such as basil or parsley)

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
4. Stir in the minced garlic and mixed seasonal vegetables, cooking until they begin to soften, about 5-7 minutes.
5. Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine.
6. Sprinkle the shredded cheese evenly over the top.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
8. Remove from the oven and let it cool slightly before slicing. Garnish with fresh herbs if desired.

Variations and Tips:

• Feel free to use any vegetables you have on hand. Great options include spinach, mushrooms, asparagus, or broccoli.
• For added flavor, consider incorporating spices like paprika, cumin, or red pepper flakes into the egg mixture.
• If you prefer a crust to your frittata, use a pre-made pie crust or make your own with puff pastry. Pre-bake the crust for about 10 minutes before adding the egg and vegetable mixture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The frittata can be enjoyed hot or cold, making it a great option for meal prep!

Broccoli and Leek Frittata

The Broccoli and Leek Frittata is a delightful dish that combines the earthy flavors of broccoli and the subtle sweetness of leeks, making it a perfect choice for a light lunch or a quick weeknight dinner.

This versatile, oven-baked egg dish is not only vegetarian but also packed with nutrients, making it ideal for health-conscious individuals and families looking for a wholesome meal.

With a preparation time of approximately 15 minutes and a cooking time of 25 minutes, you can have this delicious frittata ready in no time.

Ingredients:

• 1 cup broccoli florets
• 1 medium leek, sliced
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a medium-sized skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 3-4 minutes or until they become soft and translucent.
3. Add the broccoli florets to the skillet and continue to cook for another 3-5 minutes, or until the broccoli is tender.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded cheese and mix until just combined.
5. Pour the egg mixture over the sautéed vegetables in the skillet. Let it cook undisturbed for 3-4 minutes or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the frittata is firm in the center and lightly golden on top.
7. Remove from the oven and allow it to cool for a few minutes before slicing. Garnish with fresh herbs if desired.

Variations and Tips:

• For added flavor, include cooked bacon or ham for a heartier frittata.
• Feel free to substitute broccoli with other summer vegetables such as spinach, zucchini, or bell peppers.
• To incorporate some extra richness, try adding a dollop of cream cheese or ricotta to the egg mixture before pouring it over the vegetables.
• This frittata can be made ahead and stored in the refrigerator for up to 4 days. It tastes just as good cold or reheated in the microwave.

Sweet Potato and Sage Frittata

Sweet Potato and Sage Frittata is a delightful and nutritious dish that combines the earthy sweetness of sweet potatoes with the aromatic qualities of sage. This frittata is perfect for a leisurely brunch, a light lunch, or even a hearty dinner. It caters well to vegetarians and can be easily adapted to occur in various dietary preferences. The preparation time for this dish is approximately 30 minutes.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 6 large eggs
• 1/4 cup milk
• 1/2 cup grated cheese (such as feta or cheddar)
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 1-2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
• Olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.
3. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until they are tender and starting to brown.
4. Add the diced onion and minced garlic to the skillet and cook for an additional 3-4 minutes until the onion is softened.
5. In a mixing bowl, whisk together the eggs, milk, cheese, fresh sage, salt, and pepper until well combined.
6. Pour the egg mixture over the sweet potato mixture, ensuring it covers the vegetables evenly.
7. Allow the frittata to cook on the stovetop for about 2-3 minutes until the edges begin to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
9. Allow it to cool slightly before slicing and serving.

Variations & Tips:

• For added protein, consider incorporating cooked sausage or spinach into the frittata.
• You can substitute sweet potatoes with other vegetables such as zucchini or bell peppers for a different flavor profile.
• Experiment with herbs by adding thyme or rosemary in addition to or instead of sage.
• This frittata can be made ahead of time and stored in the fridge for up to 3 days; simply reheat in an oven or microwave before serving.
• Serve with a side salad or crusty bread for a complete meal.

Arugula and Cherry Tomato Frittata

An Arugula and Cherry Tomato Frittata is a delightful and colorful dish that is perfect for breakfast, brunch, or even a light dinner. This frittata is packed with fresh vegetables, offering a burst of flavor and nutrition. With a preparation time of about 15 minutes and a cooking time of 20 minutes, it’s an easy meal that can be made in under an hour, making it ideal for busy families or anyone looking to enjoy a healthy, homemade option.

Ingredients:

• 6 large eggs
• 1 cup fresh arugula, washed and roughly chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs, milk, and grated Parmesan cheese. Season with salt and pepper to taste.
3. In an oven-safe skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
4. Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes, stirring occasionally, until they begin to soften.
5. Stir in the chopped arugula and cook just until it wilts, about 1-2 minutes.
6. Pour the egg mixture over the sautéed vegetables in the skillet, tilting the pan slightly to guarantee even distribution of the eggs.
7. Cook on the stovetop for about 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
8. Bake for 12-15 minutes, or until the frittata is puffed and golden, and a toothpick inserted in the center comes out clean.
9. Remove the frittata from the oven and let it cool for a few minutes. Serve warm or at room temperature, garnished with fresh basil if desired.

Variations and Tips:

• Feel free to add other vegetables such as bell peppers, spinach, or zucchini for added flavor and nutrition.
• For a more hearty frittata, consider adding cooked bacon or sausage.
• Use different types of cheese such as feta, cheddar, or goat cheese for a twist.
• Leftovers can be stored in the refrigerator for up to 3 days and can be enjoyed cold or reheated.
• Serve with a simple side salad or crusty bread for a complete meal.

Summer Squash and Onion Frittata

The Summer Squash and Onion Frittata is a delightful and vibrant dish perfect for breakfast, brunch, or a light dinner. With its fluffy eggs mixed with fresh summer squash and sweet onions, this frittata is not only delicious but also a fantastic way to enjoy seasonal vegetables.

It takes about 15 minutes to prep and 20 minutes to cook, making it an easy and quick meal for both vegetarians and egg lovers. This dish serves beautifully with a side salad or toasted crusty bread.

Ingredients:

• 4 large eggs
• 1 cup summer squash, thinly sliced
• 1 medium onion, thinly sliced
• 1 cup fresh spinach (optional)
• 1/2 cup feta cheese, crumbled (optional)
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs (such as basil or parsley), for garnish

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
3. Add the minced garlic and sliced summer squash to the skillet. Sauté for another 5-7 minutes, until the squash is tender. If using spinach, add it in the last minute to wilt.
4. While the vegetables are cooking, whisk together the eggs in a bowl. Season with salt and pepper to taste.
5. Pour the whisked eggs evenly over the sautéed vegetables in the skillet. Add the crumbled feta cheese on top, if desired.
6. Cook for about 2-3 minutes on the stovetop until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and the center is set.
8. Once done, remove from the oven, let it cool for a few minutes, and then slice into wedges. Garnish with fresh herbs before serving.

Variations and Tips:

• Feel free to substitute summer squash with zucchini or other seasonal veggies like bell peppers or tomatoes.
• Add protein to your frittata by including cooked bacon, ham, or sausage.
• For a spicy kick, consider adding diced jalapeños or red pepper flakes.
• Serve warm or at room temperature, making it a great option for meal prep.
• Leftovers can be stored in the refrigerator and reheated for a quick meal throughout the week.

Carrot and Pea Frittata

The Carrot and Pea Frittata is a light and flavorful dish perfect for a summer brunch, a quick weekday breakfast, or even a light dinner.

This hearty, colorful frittata combines the sweetness of carrots with the freshness of peas, making it an ideal choice for families and individuals looking to incorporate seasonal vegetables into their meals.

With a total preparation time of approximately 30 minutes, this dish is not only easy to make but also a delightful way to enjoy a healthy, veggie-packed meal.

Ingredients:

• 6 large eggs
• 1 cup fresh peas (or frozen, thawed)
• 1 medium carrot, grated
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar or feta)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (like parsley or chives), for garnish

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
3. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
4. Stir in the minced garlic and grated carrot. Cook for an additional 2 minutes until fragrant.
5. Add the peas to the skillet and cook for another 2-3 minutes, allowing them to warm through.
6. Pour the egg mixture into the skillet, ensuring it evenly covers the vegetables. Sprinkle the cheese on top.
7. Cook on the stovetop for about 5 minutes until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the frittata is fully set and golden on top.
9. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs if desired.

Variations and Tips:

• For a more protein-packed dish, consider adding cooked ham, bacon, or smoked salmon into the mix.
• Feel free to substitute or add other vegetables such as spinach, bell peppers, or zucchini.
• For a creamy texture, add a dollop of cream cheese or ricotta cheese to the egg mixture before cooking.
• Serve the frittata warm or at room temperature. It can also be stored in the refrigerator for up to 3 days and enjoyed cold or reheated.
• Experiment with different cheeses for varying flavors, such as goat cheese or mozzarella.

Beet and Chive Frittata

The Beet and Chive Frittata is a vibrant and nutritious dish perfect for breakfast, brunch, or a light lunch. Bursting with the earthy sweetness of beets and the subtle onion flavor of chives, it appeals to both vegetarians and those looking to add more vegetables to their diet.

Preparation time is about 15 minutes, with an additional 25 minutes for cooking, making it a quick and satisfying option for any occasion.

Ingredients:

• 4 large eggs
• 1 cup cooked and diced beets
• 1/4 cup chopped fresh chives
• 1/2 cup crumbled goat cheese (optional)
• 1/4 cup milk
• Salt, to taste
• Pepper, to taste
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
3. Heat the olive oil in a medium oven-safe skillet over medium heat.
4. Add the cooked and diced beets to the skillet and sauté for about 2-3 minutes until they are warmed through.
5. Pour the egg mixture over the beets in the skillet, ensuring even distribution.
6. Sprinkle the chopped chives and goat cheese (if using) on top of the egg mixture.
7. Cook on the stovetop for about 5 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
8. Bake for an additional 15-20 minutes or until the frittata is set in the center and lightly browned on top.
9. Remove from the oven, let cool for a few minutes, then slice and serve warm.

Variations and Tips:

• For added protein, you can mix in cooked and crumbled bacon or sausage.
• Substitute other herbs like dill or parsley for a different flavor profile.
• If you prefer a dairy-free version, substitute goat cheese with a plant-based cheese or omit it entirely.
• Pair your frittata with a fresh side salad or crusty bread for a complete meal.
• Store any leftovers in an airtight container in the fridge for up to 3 days; it can be enjoyed cold or reheated.

Peppers and Goat Cheese Frittata

Peppers and Goat Cheese Frittata is a vibrant and flavorful dish that combines the sweet and earthy taste of bell peppers with the rich creaminess of goat cheese. Perfect for brunch gatherings, a light lunch, or as a weeknight dinner, this frittata is a versatile option that can be enjoyed warm or at room temperature.

Preparation time is approximately 15 minutes, with a cooking time of about 20 minutes, making it an easy and quick meal to whip up that bursts with summer flavors.

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1 cup bell peppers (red, yellow, or orange), diced
• 1/2 cup goat cheese, crumbled
• 1 small onion, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (such as basil or parsley), for garnish

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and diced bell peppers, sautéing until the vegetables are tender, about 5-7 minutes.
4. Pour the egg mixture over the sautéed vegetables in the skillet. Allow it to cook undisturbed for 2-3 minutes, letting the edges set slightly.
5. Sprinkle the crumbled goat cheese evenly over the top of the frittata.
6. Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the center is set and the top is lightly golden.
7. Once cooked, remove the frittata from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs if desired.

Variations and Tips:

• For added protein, consider including cooked bacon, sausage, or spinach to the frittata.
• Use different types of cheese such as feta or cheddar for a twist on flavor.
• Experiment with other vegetables such as zucchini or mushrooms to vary the frittata’s texture and taste.
• If you prefer a spicier kick, add diced jalapeños or crushed red pepper flakes to the sauté mix.
• You can also prepare this frittata in advance and refrigerate it. Just reheat slices in the microwave or oven when ready to serve.

Fresh Herb and Ricotta Frittata

A Fresh Herb and Ricotta Frittata is a delightful and flavorful dish that showcases the vibrant tastes of summer vegetables combined with creamy ricotta and fresh herbs. This frittata is perfect for brunch gatherings, a light lunch, or a quick dinner when you want something nutritious yet satisfying.

With a preparation time of about 15 minutes and a cooking time of 25 minutes, you can whip up this dish in less than an hour.

Ingredients:

• 6 large eggs
• 1 cup ricotta cheese
• 1/2 cup milk
• 1 cup mixed fresh herbs (such as basil, parsley, and chives), chopped
• 1 cup cherry tomatoes, halved
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Freshly grated Parmesan cheese (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, whisk together the eggs, ricotta cheese, milk, salt, and pepper until smooth and well-combined.
3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the diced zucchini and bell pepper to the skillet. Cook for another 4-5 minutes until the vegetables are tender.
5. Stir in the halved cherry tomatoes and mixed herbs, cooking for an additional minute.
6. Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to distribute the ingredients evenly.
7. Cook on the stovetop for about 5 minutes, or until the edges begin to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden on top.
9. Remove the frittata from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature, garnished with freshly grated Parmesan cheese if desired.

Variations and Tips:

• Feel free to substitute or add other summer vegetables like spinach, asparagus, or mushrooms depending on your preference.
• For a kick of flavor, add crumbled feta or goat cheese for a tangy twist.
• Experiment with different herbs like dill or tarragon for varied flavor profiles.
• To make it more filling, you can add cooked bacon, sausage, or even chickpeas to the vegetable mix.
• Leftovers can be stored in the refrigerator for up to 3 days, making it a great option for meal prep. Enjoy it cold as part of a picnic or packed lunch!