On a bright Saturday morning, with the sun streaming through the kitchen window, I found myself inspired by the colorful bounty of the farmer’s market. Fresh vegetables were piled high, enticing me with their vibrant hues. I chuckled to myself, remembering how my grandmother used to whip up frittatas with whatever she had on hand, calling it her “clean-out-the-fridge” meal. It was a comforting dish that brought the family together, and I decided to honor that tradition with my own twist. This Sun-Kissed Vegetable Frittata is not only easy to make, but it’s also a delightful way to showcase seasonal produce.

Gather your ingredients and let’s embark on this delicious journey.

Ingredients

  • 8 large eggs
  • 1 cup milk
  • 1 cup spinach, chopped
  • 1 bell pepper, diced (any color)
  • 1 small zucchini, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • Fresh basil for garnish (optional)

Instructions

In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until well combined. Set the mixture aside to allow the flavors to meld.

Heat the olive oil in a large, oven-safe skillet over medium heat. Once hot, add the diced bell pepper and sliced zucchini. Sauté for about 3-4 minutes, or until they begin to soften. Stir in the chopped spinach and halved cherry tomatoes, cooking for an additional 2 minutes until the spinach wilts.

Pour the egg mixture over the sautéed vegetables, ensuring even coverage. Sprinkle the crumbled feta cheese on top. Allow the frittata to cook undisturbed for about 5-7 minutes, or until the edges begin to set.

While the edges are setting, preheat your oven to 400°F (200°C). Once the edges have set, carefully transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is puffed and golden brown on top.

Remove the skillet from the oven and let it cool for a few minutes. Slice into wedges and serve warm, garnished with fresh basil if desired. This frittata pairs wonderfully with a simple green salad or crusty bread.

As I took my first bite, I was transported back to those sunny mornings spent in my grandmother’s kitchen. Each forkful held the warmth of nostalgia, the vibrant colors of fresh produce, and the delightful blend of flavors. This Sun-Kissed Vegetable Frittata is not just a meal; it’s an experience that brings joy to the table and a smile to your face.