Introducing the Garden Frittata — a vibrant, veggie-packed delight that's perfect for brunch or a light dinner. With fresh garden vegetables and a hint of Parmesan, this frittata is a celebration of flavor and simplicity.
Eggs are the star of the show, providing protein and a creamy texture. The eggs bind all the ingredients together to form a cohesive dish.
Whole milk adds a bit of richness and helps make the frittata fluffy. You can substitute with a non-dairy option if needed.
Zucchini offers a mild flavor and tender texture, soaking up all the other flavors in the pan.
Red and yellow bell peppers bring a sweet crunch and vibrant color, making each bite visually appealing and delicious.
Cherry tomatoes add a burst of juiciness and slight acidity to balance the richness of the eggs and cheese.
Scallions lend a gentle onion flavor without overpowering the dish. They add a nice freshness, too.
Parmesan cheese gives a salty, umami kick that elevates the entire frittata.
Olive oil is used for sautéing, adding a subtle fruitiness and helping to prevent sticking.
Salt and black pepper are essential for seasoning and enhancing all the flavors.
Fresh basil and parsley bring a pop of color and a fragrant, herbaceous finish.
This frittata pairs beautifully with a simple green salad dressed with lemon vinaigrette. You might also enjoy it alongside some crusty bread or a light soup, making for a complete meal.
First, you'll want to preheat your oven to 350°F (175°C). This ensures it's ready to go when you need to transfer the skillet from the stovetop. While that's warming up, grab a large bowl and whisk together your eggs, milk, salt, and pepper until they're well combined. This is your frittata base, so make sure it's smooth and evenly mixed.
Next, heat up the olive oil in a 10-inch ovenproof skillet over medium heat. You want the oil to shimmer slightly — that's your cue to add the zucchini and bell peppers. Sauté these for about 5 minutes. You'll know they're ready when they start to soften and their colors become more vibrant.
Now, stir in the cherry tomatoes and scallions. These only need about 2 more minutes to cook. You're looking for the tomatoes to release some juice and the scallions to become fragrant.
With your vegetables ready, pour the egg mixture over them in the skillet. Spread it evenly with a spatula, ensuring all the veggies are coated. Sprinkle the Parmesan cheese evenly over the top. Let it cook on the stovetop for 3-4 minutes, just until the edges begin to set.
Carefully transfer the skillet to your preheated oven. Bake for 12-15 minutes — check it around the 12-minute mark. The center should be just set, not jiggly.
Once out of the oven, let the frittata cool slightly before garnishing with fresh basil and parsley. This step is key for adding a fresh, vibrant finish.
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