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Summer Vegetable Frittata

By July 19, 2017


  • 6 large eggs
  • ½ c diced squash
  • 1 c corn kernels
  • ½ c diced peppers
  • ½ c minced onion
  • 1 tbsp minced basil
  • 2 oz sharp cheddar cheese grated
  • ½ c milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil


Heat oven to 425. whisk together eggs, milk, salt and pepper then set aside.

Combine corn, squash, peppers, and onions in a bowl Heat an 8 inch skillet over medium heat and add the olive oil followed by the vegetable. Cook until the onion is fragrant and squash starts to soften.

Pour egg mixture over veggies and sprinkle with basil. Heat on low and cook until frittata starts to set. Sprinkle with cheese and bake for 15 to 18 min. Puffy and set.