Late Summer Vegetable Frittata
with goat cheese / roasted broccoli
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.
- 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 - 2 oz, crumbled (sub feta)
- Yogurt, plain or Greek - for serving
- Garlic - 4 cloves, sliced
- Broccoli - 1 lb, chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- 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)
- 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)
- Eggs - Whisk eggs with milk, salt, and pepper.
- Heat oven to 425F / 218C.
- Toss broccoli and garlic with oil. Season with some salt and pepper. Spread broccoli out on a sheet pan. Set aside.
- 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.
- Add tomatoes and corn and saute until most of the moisture from the tomatoes has cooked off, 2 to 3 minutes.
- Add Italian seasoning and saute for 1 minute more.
- Pour eggs over vegetables and stir to combine ingredients. Crumble goat cheese over top of frittata.
- Transfer frittata and broccoli to the oven.
- 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.)
- Squeeze lemon juice over broccoli.
- Slice frittata. Serve with yogurt on top and broccoli on the side.
Loved it! I accidentally chopped the broccoli too small so they only needed half the time, but we loved the frittata and the flip out of the skillet was SO satisfying!0 Helpful
This was so good! Added to favorites. Love the balance of leeks, tomatoes and goat cheese.0 Helpful
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!0 Helpful
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.0 Helpful
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.0 Helpful
This was the best frittata I've ever had. We used feta cheese and it was amazing!0 Helpful