Best Summer Vegetable Frittata Recipes

SUMMER VEGETABLE FRITTATA

Steps:

• Preheat broiler.
• Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
• Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.
• Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
• Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
• *Available at many farmers markets and specialty produce markets.

SUMMER VEGETABLE FRITTATA WITH BACON

Steps:

• Heat oven to 350°F.
• Cook and stir bacon in medium nonstick ovenproof skillet on medium heat 4 min.; drain. Return bacon to skillet. Add peppers, onions and 1/2 cup tomatoes; cook 3 min. or until peppers and onions are crisp-tender, stirring frequently. Remove from heat.
• Whisk eggs and sour cream until blended. Add to vegetable mixture in skillet; mix well. Top with cheese; cover.
• Bake 18 to 23 min. or until knife inserted in center comes out clean. Meanwhile, toss avocados and remaining tomatoes with dressing.
• Serve frittata topped with avocado mixture.

ANNE WILLAN'S SUMMER VEGETABLE FRITTATA

Steps:

• Prepare all vegetables as directed; set aside.
• Lightly whip eggs in a large bowl; salt and pepper to taste.
• Add the prepared vegetables and parsley and/or basil. You'll think the eggs won't hold it all, but they will.
• Melt butter in a large non-stick skillet over very low heat. Add egg mixture and cook very slowly 20-25 minutes, covered, until firm on top and lightly browned underneath.
• Loosen around edge with a spatula and shake pan to loosen bottom. If the frittata sticks on the bottom, loosen with spatula. Slide out onto a warmed plate.

SUMMER VEGETABLE FRITTATA

Steps:

• 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. Williams-Sonoma Kitche