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Farmer’s Market Frittata
with tomatoes / butterhead lettuce salad

Active: 30 min Total: 50 min

It's the height of summer (at least for our community members in the northern hemisphere) and the farmer's market is full of produce. Whether you grab the ingredients for this frittata at the farmer's market, grocery store, or from your own garden, this versatile meal celebrates the season.
Smarts: A vegetable-packed frittata is super flexible. Serve this one (or any leftovers) for breakfast, lunch, or dinner.

Tags

Ingredients

Servings:
4
Metric
Farmer’s Market Frittata:
  • Zucchini - 8 oz, chopped
  • Tomatoes, cherry or grape - 1 cup, halved
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 1 tsp
Butterhead Lettuce Salad:
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp
  • Lettuce, butterhead - 6 oz, torn or chopped
  • Sunflower seeds - 1/4 cup (sub pepitas or chopped pecans)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Zucchini - Chop zucchini. (Can be done up to 5 days ahead)
  2. Make dressing - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Tomatoes - Halve tomatoes. (Can be done 1 day ahead)
  4. Lettuce - Tear or chop lettuce.
  5. Eggs - Whisk eggs with salt and black pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. While oven is heating, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)
  3. To heated skillet, add cooking oil and then zucchini with some salt. Saute until tender, 5 to 7 minutes.
  4. Add tomatoes and Italian seasoning and saute until tomatoes have started softening, ~2 minutes more.
  5. Pour egg mixture over vegetables and stir to combine.
  6. Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
  7. When frittata is done, give dressing a stir and season with some salt and pepper.
  8. Toss lettuce in dressing and top with sunflower seeds.
  9. Slice frittata and serve with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (28)
Gluten-free (2)
No ratings yet.
Paleo (0)
Vegetarian (3)

13 reviews

So easy to make and the goat cheese gave it such great flavor!!

By: Kathryn
Posted: Sep 10, 2020
Diet: Original
0 Helpful

This was great! Maybe my favorite CS frittata yet. The flavors blended so well. Can't wait to make it again.

By: Barbie
Posted: Aug 20, 2020
Diet: Original
0 Helpful

Subbed non fat Greek yogurt for the mayo in the dressing. Used feta as topping. Made exactly 12 muffin cup portions - so good!

By: Alyssa
Posted: Aug 19, 2020
Diet: Original
0 Helpful

Great frittata and the salad was so delicious!

By: Markell
Posted: Aug 17, 2020
Diet: Vegetarian
0 Helpful

So good! I made with herbs de Provence and garlic powder and it was amazing

By: Jennifer
Posted: Aug 13, 2020
Diet: Original
0 Helpful

Loved the salad dressing.

By: Michelle
Posted: Aug 09, 2020
Diet: Original
0 Helpful