The summer produce season is full swing. Thanks to my CSA, the fridge is now stocked with a ton of summer veggies that I have no idea what to do with. I know… it’s really not a bad problem to have.
Enter the summer veggie frittata. It’s a simple and tasty way to use up all those vegetables.
The process is pretty straightforward. First, chop up those veggies and sauté them in some ghee.
Add in the beaten eggs and cook until they start to set.
Finish under the broiler for a nice golden brown top.
Don’t be shy about when you serve this friendly frittata. It can work for breakfast, lunch, and dinner.
Summer Veggie Frittata
Ingredients
- 8 eggs
- 1 small zucchini sliced
- 1 small yellow squash sliced
- 1 medium onion diced
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes halved
- 4 garlic cloves
- 2 Tbs fresh thyme
- 3 green onions sliced
- 2 Tbs ghee
- pinch sea salt
- pinch black pepper
Instructions
- Preheat the oven broiler.
- Beat eggs, salt, and pepper together in a medium bowl.
- Melt ghee in a large cast iron skillet over medium heat. Add the onion and sauté until translucent, approximately 5-6 minutes.
- Add the squash, zucchini, and fresh thyme and continue to cook until squash begins to tender.
- Add the mushrooms and tomatoes and sauté for a few more minutes.
- Add garlic and cook until fragrant, approximate 30 seconds.
- Pour in the egg mixture and reduced heat to low. Cook until the eggs begin to set.
- Sprinkle the green onions on top and transfer the skillet to the oven. Broil until eggs just begin to brown, approximate 5 minutes.
- Slice into wedges and enjoy!
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