Summer Vegetable Frittata
Perfect for brunch or a simple supper, this summery frittata features the season’s freshest produce, including bell peppers, eggplant, zucchini and tomatoes.
- 10 eggs
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 1/2 Tbs. plus 2 tsp. olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1/2 red bell pepper, seeded and diced
- 1/2 eggplant, cut into large dice
- 2 zucchini, cut into large dice
- 1 yellow squash, cut into large dice
- 2 plum tomatoes, peeled, seeded and diced
- 3/4 tsp. herbs of Provence
- 4 oz. goat cheese, crumbled
In a bowl, whisk together the eggs, the 1/2 tsp. salt and pepper. Set aside.
In the deep half of a frittata pan over medium-high heat, warm the 1 1/2 Tbs. olive oil. Add the onion, garlic and bell pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the eggplant, zucchini and squash and cook, stirring occasionally, until tender, 4 to 6 minutes. Add the tomatoes and herbs of Provence and cook until the tomatoes are warmed through, about 2 minutes. Season with salt and pepper. Transfer to a plate and let cool. Add the vegetables to the egg mixture along with the cheese. Wipe out the pan with paper towels.
In the same pan over medium heat, warm 1 tsp. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs being to set, 4 to 6 minutes more.
Meanwhile, in the shallow half of the frittata pan over medium heat, warm the remaining 1 tsp. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8 to 10.