Summer Vegetable Frittata
July 8, 2026
Zucchini, summer squash, and cherry tomatoes sautéed with garlic, then folded into eggs and mozzarella—a stovetop-to-broiler frittata ready in about twenty minutes.
The stovetop-then-broiler method keeps the eggs creamy instead of dry—cook the vegetables first until their moisture cooks off so the frittata holds together. A whole smashed garlic clove perfumes the vegetables without overpowering them; pull it out before adding the eggs.
For picky eaters: grate the zucchini and summer squash and skip the tomatoes—the vegetables nearly disappear into the eggs.
Make-ahead: sauté the vegetables up to 2 days ahead, then reheat in butter before adding the egg mixture.
Variations: swap butter for olive oil; add cooked chopped bacon with the eggs; or omit cheese and milk and add 2–4 extra eggs for a dairy-free version.
Full tips, equipment notes, and nutrition info are on the original recipe at Bowl of Delicious (Elizabeth Lindemann).
Summer Vegetable Frittata
A quick skillet frittata loaded with summer squash, zucchini, and cherry tomatoes—cooked on the stovetop and finished under the broiler for a creamy center. Adapted from Elizabeth Lindemann's recipe on Bowl of Delicious.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, smashed (left whole while cooking)
- 1 zucchini, diced
- 1 summer squash, diced
- 1 pint cherry tomatoes, halved
- Kosher salt and freshly ground black pepper, to taste
- 6 large eggs
- ¾ cup whole milk (or half-and-half or heavy cream)
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh basil, chopped (optional, for garnish)
Method
- Melt the butter in a 10-inch heavy ovenproof skillet (cast iron works well) over medium-high heat.
- Add the onion and smashed garlic cloves. Sauté until the onion softens and the garlic is fragrant, about 2 minutes.
- Add the zucchini, summer squash, and cherry tomatoes with a generous pinch of salt and pepper. Cook, stirring only occasionally, until the vegetables are tender and almost no liquid remains in the pan, 5–10 minutes. Remove and discard the garlic cloves.
- Meanwhile, whisk the eggs with the milk and season lightly with salt and pepper.
- Pour the egg mixture into the skillet and add the mozzarella. Stir gently from the outside toward the center, as with scrambled eggs, until the eggs begin to set but are not fully cooked, about 2 minutes.
- Transfer the skillet to the oven and broil 5–10 minutes, until the frittata is set throughout and lightly browned on top (it should not jiggle when you shake the pan).
- Rest at least 5 minutes, then slice and serve with fresh basil and extra salt and pepper if you like.
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