Late Summer Vegetable Frittata
with goat cheese / roasted broccoli

Name: Late Summer Vegetable Frittata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Leeks, chopped; 1 cup Tomatoes, cherry or grape, halved; 1 cup Corn kernels, fresh or frozen; 6 Eggs; 3 Tbsp Milk; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Butter; 1/2 tsp Italian seasoning; 2 oz Goat cheese, crumbled (sub feta); for serving Yogurt, plain or Greek; 4 cloves Garlic, sliced; 1 lb Broccoli, chopped; 1 Tbsp Oil, cooking; 2 tsp Lemon juice

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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 - 2 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

Prep

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.

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Make

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.

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