Late Summer Vegetable Frittata
with bacon / roasted broccoli
- Leeks - 1, chopped
- Bacon - 6 slices, chopped
- Tomatoes, cherry or grape - 1 cup, halved
- Zucchini - 10 oz, cubed
- Eggs - 8
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Italian seasoning - 1/2 tsp
- Garlic - 4 cloves, sliced
- Broccoli - 1 lb, chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- 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 bacon and saute until crisp, ~5 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but 1 Tbsp of grease from the pan and return pan to heat.
- To remaining bacon grease in the skillet, add leeks with a pinch of salt. Saute until soft, ~5 minutes.
- Add tomatoes and zucchini and saute until most of the moisture from the tomatoes has cooked off and zucchini is tender, 4 to 5 minutes.
- Add Italian seasoning and saute for 1 minute more.
- Pour eggs over vegetables and stir to combine ingredients. Scatter bacon 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 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