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Late Summer Vegetable Frittata
with goat cheese / roasted broccoli

Active: 25 minTotal: 40 min

Running out of ways to use all of that beautiful (but abundant) late summer produce? A frittata is fast, healthy, and can be served at any meal of the day. This version can make use of just about any vegetables and is topped with goat cheese for a rich and savory finish.

Tags

Ingredients

Servings:
4
Metric
Late Summer Vegetable Frittata:
  • Leeks - 1, chopped
  • Tomatoes, cherry or grape - 1 cup, halved
  • Corn kernels, fresh or frozen - 1 cup
  • Eggs - 6
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Butter - 2 Tbsp
  • Italian seasoning - 1/2 tsp
  • Goat cheese - 4 oz, crumbled (sub feta)
  • Yogurt, plain or Greek - for serving
Roasted Broccoli with Lemon and Garlic:
  • Garlic - 4 cloves, sliced
  • Broccoli - 1 lb, chopped
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Leeks / Garlic / Broccoli - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Tomatoes / Corn - Halve tomatoes. If using fresh corn, slice kernels off cobs. If using frozen corn, defrost in the microwave. Combine tomatoes and corn in one bowl. (Can be done up to 2 days ahead)
  3. Eggs - Whisk eggs with milk, salt, and pepper.

Make

  1. Heat oven to 425F / 218C.
  2. Toss broccoli and garlic with oil. Season with some salt and pepper. Spread broccoli out on a sheet pan. Set aside.
  3. Next, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. Add butter and then leeks with a pinch of salt. Saute until soft, ~5 minutes.
  4. Add tomatoes and corn and saute until most of the moisture from the tomatoes has cooked off, 2 to 3 minutes.
  5. Add Italian seasoning and saute for 1 minute more.
  6. Pour eggs over vegetables and stir to combine ingredients. Crumble goat cheese over top of frittata.
  7. Transfer frittata and broccoli to the oven.
  8. Bake frittata and broccoli for 20 to 25 minutes, stirring broccoli halfway through cooking. (Frittata is done when eggs are set and a knife inserted in the center comes out clean. Broccoli is done when tender.)
  9. Squeeze lemon juice over broccoli.
  10. Slice frittata. Serve with yogurt on top and broccoli on the side.

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Reviews

This meal has 19 reviews

I made this half vegetarian and half paleo and both were big hits. I love anything with fresh corn though. So filling and high in protein!

By: Caitlin
Posted: Oct 03, 2019
Diet: Vegetarian

4 1/4 stars! I was very pleasantly surprised at all the flavor in the frittata, not at all bland. Although the idea of making it seemed intimidating at the time (I’ve never made a frittata before), it all came together quite nicely.

By: Jessica
Posted: Oct 03, 2019
Diet: Original

Ah ha! So glad I now know how to add tomatoes to egg dishes without ending up with a pool of liquid on top! I used the veggies I had on hand from our garden: swiss chard, corn, chives, and tomatoes. Great way to use them up.

By: Jaclyn
Posted: Sep 26, 2019
Diet: Original

This was the best frittata I've ever had. We used feta cheese and it was amazing!

By: Catherine
Posted: Sep 26, 2019
Diet: Gluten-free

Absolutely loved the frittata. I'm definitely going to make it again. The broccoli was pretty boring and felt like an afterthought.

By: Chelsea
Posted: Sep 26, 2019
Diet: Original

This was FANTASTIC. I made the 2 person serving recipe and used a little bit more canned corn than it asked for and added an extra egg and it was perfect. I loved the roasted broccoli. I will never make it any other way. The entire meal was easy and tasty. I also had never used leeks in my 40 years of cooking but will use them now because I loved the flavor. Great recipe.

By: Robin
Posted: Sep 24, 2019
Diet: Original