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A Summer Frittata is a simple way to turn fresh eggs and seasonal vegetables into a filling breakfast or brunch. This oven-finished dish serves 5–6 when accompanied by toast or fresh fruit, and it can also work as a light dinner with a small salad.
The recipe is flexible: use the bell pepper and summer squash listed below, or swap in other vegetables you have on hand. For the best texture, cut vegetables into similar bite-sized pieces so they cook evenly.
Summer Frittata Ingredients and Yield
Plan on about 5–6 servings with sides. If you halve the ingredients for a smaller group, choose a smaller oven-safe pan as well. Pan size affects the frittata’s thickness, so the cooking time may change.
- 10 eggs
- 2–3 tablespoons cream or whole milk
- 2–3 tablespoons olive oil
- 1 bell pepper
- 1–2 small summer squashes
- 2 cloves garlic
- ¼ cup Parmesan cheese
- Salt, pepper, and cayenne to taste
Chopped onion is an optional addition. A large cast-iron skillet works well because it can go from the stovetop directly into the oven; check that your pan is oven-safe before using it.
How to Make a Summer Frittata
1. Cook the vegetables
Cut the bell pepper and squash into bite-sized pieces, then mince the garlic. Heat 1 tablespoon of olive oil in a large oven-safe pan over medium heat. Add the vegetables and sauté until they begin to soften. Stir in the garlic and cook for about 1 minute.
Avoid cooking the vegetables until very soft at this stage; they will continue to cook with the eggs in the oven.
2. Add the eggs
Whisk the eggs and cream or whole milk together in a large bowl. Add another tablespoon of olive oil to the pan and spread it over the bottom. Pour the egg mixture over the vegetables, then season with salt, pepper, and a little cayenne. Start with a small amount of cayenne and adjust to taste when serving.
3. Set the eggs on the stovetop
As the eggs begin to cook, use a heatproof spatula to gently lift the set portions from the bottom of the pan. Letting uncooked egg flow underneath helps the frittata cook more evenly. Move on to the oven when the edges are beginning to set and the center is still partly soft.
4. Finish in the oven
Transfer the pan carefully to an oven preheated to 450°F. Bake for 2–4 minutes, until the top and edges are set and the eggs no longer look runny. Keep a close eye on the pan because the short baking time can vary with pan size and thickness. The eggs will continue cooking briefly after you take the frittata out.
Sprinkle the Parmesan over the top and let the frittata rest for a few minutes before slicing. This short rest makes it easier to cut and serve.
Serving and Storage Tips
Serve warm with toast, fresh fruit, or a small salad. For a lighter meal, pair a slice with greens; for brunch, offer sides so guests can build a more substantial plate. Recipe by Emma.
Recipe Details
Course: Breakfast
Cuisine: American, Italian
Keywords: eggs, frittata
Nutrition Information
Estimated nutrition per serving: 223 calories, 18 g fat, 6 g saturated fat, 0.03 g trans fat, 2 g polyunsaturated fat, 8 g monounsaturated fat, 338 mg cholesterol, 208 mg sodium, 187 mg potassium, 3 g carbohydrates, 1 g fiber, 2 g sugar, and 13 g protein. The listed micronutrients are 1,348 IU vitamin A, 31 mg vitamin C, 116 mg calcium, and 2 mg iron. Percent Daily Values are based on a 2,000-calorie diet.
Nutrition figures are automatically calculated estimates and may vary depending on ingredient brands, exact quantities, and serving size.
Enjoy This Summer Frittata
This Summer Frittata brings eggs, vegetables, and Parmesan together in a quick meal that suits breakfast, brunch, or a light dinner. Use an oven-safe pan, watch the eggs closely under the broiler-free high-heat bake, and let the frittata rest briefly before slicing.
