I hope everyone had a fun, safe 4th of July yesterday. If you are recovering from the mid-week vacay this is a perfect recipe for you. I found this recipe in the pages of Clean Eating Magazine and couldn’t wait to try it. Frittatas are great for summer because they are easy and light. I wish I had had some mixed greens to throw on top. Instead I paired mine with an avocado which was delicious.
Summer Vegetable Frittata (Recipe from Clean Eating Magazine)
- 1 Tablespoon olive oil/butter
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 medium zucchini, cut into half moons
- 1/2 cup of frozen corn
- 1 cup cherry tomatoes, cut in half length-wise
- Salt and pepper
- 6 eggs
- 1 Teaspoon water
- 1 Teaspoon Dijon mustard
- 2 Oz. feta or goat cheese
- 1/2 Slice of whole wheat bread, processed into crumbs
1. Set oven to broil on high.
2. In a large, oven-safe skillet, pre-heat olive oil and/or butter. Add onions and garlic and cook for 3 minutes.
3. Add zucchini and corn and cook for another 3-4 minutes, until softened. Add tomatoes and cook for 1 more minute. Add salt and pepper to taste and stir.
4. Meanwhile, in a small bowl, combine eggs, water, and Dijon mustard and a little salt and pepper. Whisk to combine. Pour egg mixture into skillet with vegetables. Allow to set over medium heat for about 3 minutes, pulling back sides to allow eggs to settle in evenly. After 3 minutes, it will be wet on top, but nearly set on the bottom.
5. Sprinkle your choice of cheese over frittata and sprinkle bread crumbs on top.
6. Place into oven for 4-5 minutes or until completely set. Remove from oven and let sit for 1 minute before transferring gently, with a spatula, to a cutting board.