Summer Vegetable Frittata

Who doesn’t like eggs with fresh veggies and goat cheese on a lazy summer Sunday? Despite the heavy cream this is actually a very light and fresh tasting dish. Veggies can be sauteed ahead of time and we love adding a bit of extra Parmigiano!

6 eggs
1 cup heavy cream
salt and freshly ground pepper, to taste
1 cup diced zucchini
½ cup diced red bell pepper
½ cup diced yellow onion
¼ cup minced fresh flat-leaf parsley
2 tblsp thinly sliced fresh basil
¼ cup plus 2 tblsp grated Parmigiano-Reggiano cheese
1/3 c crumbled goat cheese (chevre)

  1. Preheat oven to 400 degrees F. Butter 2 oval gratin dishes or 1 large casserole dish.
  2. Chop zucchini, bell pepper, onion, parsley, basil into small pieces.
  3. In a large bowl, whisk the eggs until blended.
  4. Whisk in the cream and season with salt and pepper.
  5. Stir in the zucchini, bell pepper, onion, parsley, basil, the ¼ cup Parmigiano-Reggiano cheese and the goat cheese.
  6. Divide the egg mixture between the prepared dishes (if using two) and top each with 1 tblsp of the Parmigiano-Reggiano.
  7. Bake until puffed and golden and a knife inserted into the center comes out almost clean, around 30 minutes. Serve immediately.

Serves 4.

Image credit and recipe adapted from: Williams-sonoma.com

One response to “Summer Vegetable Frittata

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