
This summer vegetable frittata is a celebration of garden-fresh produce with its fluffy eggs and colorful mix of zucchini, bell peppers, spinach, and tangy feta cheese. Whether you are planning a leisurely brunch or want a vibrant meal on a weekday evening, this dish fits right in. I love how you can serve it hot out of the oven or pack it for a picnic, and it always tastes like summer on a plate.
The first time I made this I brought it to a park brunch with friends and it completely disappeared in minutes. It has since become my go-to when I want something impressive with minimal fuss.
Ingredients
- Large free-range eggs: create the fluffy and rich base. Choose eggs with bright yolks for best color
- Zucchini: adds moisture and a delicate flavor. Try to pick smaller zucchini for tender slices
- Bell peppers: bring color sweetness and crunch. I love using a mix of red and yellow for extra vibrance
- Fresh spinach: wilts down for a gentle earthiness and loads of nutrients. Baby spinach is especially tender
- Sweet onion: gives subtle sweetness. Look for firm onions without soft spots
- Crumbled feta cheese: introduces a salty and tangy bite that balances the vegetables
- Extra virgin olive oil: for sautéing combines flavor and healthy fats. Rich green olive oil elevates the dish
- Salt and pepper to taste: Freshly cracked pepper adds a touch of heat
Step-by-Step Instructions
- Prep the Vegetables:
- Wash the zucchini and bell peppers thoroughly then chop them into bite-sized pieces. Thinly slice the onion for even cooking
- Sauté the Base:
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell peppers cooking for about five minutes until they are tender and aromatic
- Add Zucchini and Spinach:
- Stir zucchini and fresh spinach into the skillet. Cook for about four minutes until the spinach has wilted and the zucchini is just tender but not mushy
- Whisk the Eggs:
- Crack all eggs into a large bowl and whisk vigorously with salt and pepper to create a cohesive mixture
- Combine and Cook:
- Pour the egg mixture over sautéed vegetables in the skillet. Gently shake the pan to distribute the eggs and veggies evenly
- Add Cheese and Finish on Stovetop:
- Sprinkle crumbled feta cheese over the top. Let the mixture cook on low heat just until the edges begin to set but the center is still slightly loose about five minutes
- Bake to Perfection:
- Transfer the skillet to a preheated oven and bake at three hundred seventy five degrees Fahrenheit until the frittata is puffed golden and cooked through. This usually takes fifteen to twenty minutes
- Cool and Serve:
- Allow the frittata to cool for a few minutes before slicing. Enjoy warm or let it come to room temperature for easy serving

My favorite touch is the feta cheese which melts into the eggs and vegetables creating pockets of tangy flavor you find in every bite. It reminds me of breakfasts in my grandmother’s garden where we picked the veggies straight from the vine.
Storage Tips
Store any leftover frittata tightly covered in the refrigerator for up to three days. You can reheat it gently in the oven or microwave but honestly it is so good cold that I often eat slices straight from the fridge. If you want to freeze it wrap slices individually and thaw in the fridge overnight before serving.
Ingredient Substitutions
No zucchini or out of bell pepper? Try asparagus mushrooms broccoli or cherry tomatoes instead. For a different cheese swap feta for goat cheese sharp cheddar or even mozzarella. Spinach can be replaced by kale or Swiss chard just remove any tough stems first.
Serving Suggestions
Serve your frittata with a crisp green salad or some crusty bread for a complete meal. Pat it dry if using for sandwiches. You can even cut it into cubes and serve as a party appetizer with toothpicks.
Cultural Context
Frittata hails from Italian tradition where it is served as a hearty breakfast lunch or light dinner using whatever vegetables and leftovers are on hand. It is a rustic dish perfected for sharing and celebrating the bounty of the season.
Frequently Asked Questions About Recipes
- → Can I use other vegetables in this frittata?
Yes! You can substitute or add vegetables like mushrooms, asparagus, or tomatoes for extra flavor and color.
- → What type of cheese works besides feta?
Goat cheese, cheddar, or mozzarella are delicious alternatives that bring different flavors and textures to your frittata.
- → How can I prevent the frittata from sticking to the skillet?
Be sure to coat your oven-safe skillet generously with olive oil and ensure it’s well-heated before adding vegetables and eggs.
- → Can I make this frittata ahead of time?
Absolutely! Prepare it in advance and store in the refrigerator. Serve cold or gently reheat for best texture.
- → Is this frittata suitable for vegetarians?
Yes, this dish contains no meat and is perfect for a vegetarian meal when made as directed.