Summer Frittata

Summer FrittataProbably there are many things that could be said about frittata. First off, the obvious, it’s super fun to say out loud. Also, it’s very similar to quiche, but a little more healthy (no crust and less cheese) and way faster to make than quiche as well. 

What you might not know about frittata is that it is the perfect breakfast dish to make for a group if you find yourself in possession of too many fresh eggs. How could this even come up, you ask? I know, I never thought it would either. Life takes strange turns sometimes. 

Summer Frittata This particular recipe could easily feed 5-6 people if you have some toast or fresh fruit as a side (or a delightful-looking pastry if you’re truly fancy). You can cut this in half to feed a smaller group; just be sure to also change the size of pan you use, as that will alter the thickness of your frittata, and also your bake time.

Fresh summer vegetablesSummer Frittata, serves 5-6. 

10 eggs
2-3 tablespoons cream or whole milk
2-3 tablespoons olive oil
1 bell pepper
1-2 small summer squashes
2 cloves garlic
(you can change up what veggies you use based on what you have available)
1/4 cup Parmesan cheese
salt, pepper, and cayenne to taste

Cut up your vegetables into bite-sized pieces and mince the garlic. A little chopped onion would be a great addition to this; I was just plumb out of onions this day, so I missed out. In a large, oven-friendly pan, heat 1 tablespoon of olive oil over medium heat. Sauté the vegetables until they just begin to soften. Then toss in the garlic and cook for another minute. 

Emma Chapman in the kitchenI like to use a big cast iron pan for this, as I can easily pull it off the stove and pop it in the oven. Also, fun fact: when I first started cooking, the only pot or pan I owned was a big cast iron. So I’m a little partial to them.

Emma Chapman in the kitchen In a large bowl, whisk to combine the eggs and cream. Add another tablespoon of oil to the pan and stir it around so it coats the bottom. Pour the eggs over the top of the already partially cooked vegetables. Season with a little salt, pepper, and cayenne (not too much; you can always add more later). 

How to make a frittataOnce some of the egg has begun to cook, use a heatproof spatula to push the cooked eggs up off the bottom of the pan, allowing uncooked eggs to run to the bottom. The frittata should look about halfway done, with the edges beginning to set when you’re ready to move it to the oven.

How to make a frittata Carefully move the pan to a 450°F oven. Bake for 2-4 minutes until the edges and top are set and the eggs look to be no longer runny. Keep in mind that even after you remove the pan from the oven the eggs will continue to cook a little, so it’s okay to pull it out a little earlier than “completely done” looking.

Once out, sprinkle the cheese over the top of the frittata and allow it to cool for a few minutes before you slice into it.

Summer Frittata See? It’s super quick to make. Next to a small salad this could also make a fantastic, light dinner. Enjoy! xo. Emma

Summer Fritata

the perfect breakfast dish to make for a group

Course Breakfast
Cuisine American, Italian
Keyword eggs, frittata
Servings 5 people

Ingredients

  • 10 eggs
  • 2-3 tablespoons cream or whole milk
  • 2-3 tablespoons olive oil
  • 1 bell pepper
  • 1-2 summer squashes small
  • 2 cloves garlic
  • you can change up what veggies you use based on what you have available
  • ¼ cup Parmesan cheese
  • salt pepper, and cayenne to taste

Instructions

  1. Cut up your vegetables into bite-sized pieces and mince the garlic. A little chopped onion would be a great addition to this; I was just plumb out of onions this day, so I missed out.

    In a large, oven-friendly pan, heat 1 tablespoon of olive oil over medium heat. Sauté the vegetables until they just begin to soften. Then toss in the garlic and cook for another minute. 

  2. I like to use a big cast iron pan for this, as I can easily pull it off the stove and pop it in the oven.

  3. In a large bowl, whisk to combine the eggs and cream. Add another tablespoon of oil to the pan and stir it around so it coats the bottom.

    Pour the eggs over the top of the already partially cooked vegetables. Season with a little salt, pepper, and cayenne (not too much; you can always add more later). 

  4. Once some of the egg has begun to cook, use a heatproof spatula to push the cooked eggs up off the bottom of the pan, allowing uncooked eggs to run to the bottom.

    The frittata should look about halfway done, with the edges beginning to set when you're ready to move it to the oven.

  5. Carefully move the pan to a 450°F oven. Bake for 2-4 minutes until the edges and top are set and the eggs look to be no longer runny.

    Keep in mind that even after you remove the pan from the oven the eggs will continue to cook a little, so it's okay to pull it out a little earlier than "completely done" looking.

  6. Once out, sprinkle the cheese over the top of the frittata and allow it to cool for a few minutes before you slice into it.

Credits // Author: Emma Chapman. Photography: Sarah Rhodes. Photos edited with The Fresh Collection.

  • Okay – not sure why but the beginning of this recipe had me smiling a whole bunch! And cast iron pans are the best. My parents came upon a set for fairly cheap at a flea market a few years ago and they are my favorite to cook in.

    A big thanks for all you do over at ABM from lovely upstate NY. As an adolescent who finds herself interested in almost everything as a career, it’s a great reminder to see entrepreneurs who seem to love what they do and have made it such a large part of their life.
    – sophie

  • Looks yummy. I think it was delicious.

    Anca @ ancaslifestyle
    new post: The Smallest House in Great Britain

  • Love this recipe! Especially with all the zucchini available this year. 🙂 I love my cast iron pans but cooking eggs in them is always tricky because eggs seem to stick to the bottom and it’s a pain to clean. Any tips or tricks to prevent that? Thanks!

  • I love a good frittata! I’m going to have to try this one.

    Tamara
    www.trulytamara.com

  • This is perfect for the weekend, I am definitely going to try it!
    http://20somethingfashion.blogspot.com/

  • I didn’t have zucchini but I did have some other veggies laying around! I’m calling mine Spring Frittata (spinach, carrots, bell pepper (yellow), tomato and red onion; so colorful and tasty!).

  • How good are Skillets. I love to bake risotto or eggs in mine! I will give this a go, I always get lots of cheap fresh eggs from the markets. Bec x
    www.dancingthroughsunday.typepad.com

  • I love summer squash! This looks like a great summer meal at any time of day!

  • This looks yum, and so easy to make..i esp love the option of changing the veggies and adding onions, we add them in everything in our house.. have to try this weekend for breakfast..

    xo

    agoldentulip.blogspot.com

  • Same here, LOVE frittata’s. Always a favorite so easy to transport.
    Thanks for sharing this yummy dish Emma! Good choice for our hot hawaiian summer days and nights.

  • This is our quick and easy dinner when we are soooo lazy! Noone doesn’t like frittata!
    xoxo
    The Accidental Mama
    http://theaccidentalmama.com

  • looks so yummy! hey, you guys should offer a styling e-course with tips on how you style your recipes and diys! i’d totally sign up!!

    http://thelollyprojectblog.blogspot.com

  • OK, how have I never made a frittata? I love to eat them, but assumed they were complicated like quiches. Glad to learn this isn’t the case!

    When I first saw the picture, I thought you put asparagus in yours… so now I’m trying to come up with a good flavor combo with asparagus. Thanks so much for the recipe! Can’t wait to try this out.

  • I have never made a frittata before, but now I’ll have to since I almost always have these ingredients on hand. And you’re right,it is super fun to say 🙂

    Cat
    http://oddlylovely.com

  • this sounds so delicious with the summer squashes!! xo

    http://allthingsprettyandlittle.blogspot.com

  • I often eat frittata and it’s really delicious! It’s so handy to use whatever there is left in the fridge and turn it into a wonderful and easy dish.

  • This looks SO good. And it’s so simple! Love it!

    http://sometimesgracefully.com

  • I’ve never made one that way before-very interesting. You are educating me on the art of frittatas. 🙂

    -Emma

  • I love them! I have a couple in different sizes. I use them too often. 🙂

    -Emma

  • I haven’t tried anything like this before but I love fried eggs so I’m thinking I will love this too! 🙂

    http://everydayingrace.blogspot.ca/

  • Never thought I’d be craving frittata, that looks divine!

    http://juliettelaura.blogspot.com

  • Yummy! I eats eggs…probably way too often (just kidding, you can never eat them too often!) and frittatas are delicious! I’ll have to try out this mixture.

    xoxo
    Taylor

  • mmm this looks so good! I’ve never made a frittata before, but definitely want to try 🙂

    xo, erica
    sweet-endeavors.com

  • That looks simply yummy! Thanks!

    Love from rainy Germany (I hope you’re having a nicer summer)

    Bambi

    http://lasagnolove.blogspot.de/2014/08/books-on-food.html

  • Frittatas are great. Not only the name, but also how you can make so many variations. I used to make them only on the stove, put a lid on the pan and let it sit until finished. But this is way is more practical:)

  • Summer ANYTHING sounds delicious in my book! I need to get myself an iron skillet…your recipes always encourage me to get one, and then life happens, hee hee. Looks delish, thanks for sharing!!

  • this looks just wonderful! frittatas are so great in the summer.
    xx

  • I love frittatas and this one looks particularly delicious! Such a great brunch dish!!

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