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Summer Vegetable Frittata
with butterhead lettuce salad

Active: 35 Total: 55
This frittata makes use of summer produce and is topped with creamy goat cheese. It was last featured in 2019, but this time around we're serving a crisp green salad with sweet plums on the side.
Tags

Ingredients

Metric
Servings:
4
Summer Vegetable Frittata:
  • Leeks - 1, chopped
  • Tomatoes, cherry or grape - 1 cup, halved
  • Corn kernels, fresh or frozen - 1 cup
  • Eggs - 8
  • 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
Butterhead Lettuce Salad with Plums:
  • Mustard, Dijon - 2 tsp
  • Mayonnaise - 1 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Honey - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Lettuce, butterhead - 1 head, leaves torn (sub any salad greens)
  • Plums - 2, chopped (sub peaches or grapes)
  • Sunflower seeds - 1/4 cup

Nutrition Facts

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Prep

  1. Leeks - (If prepping right before cooking, get oven heating first.) Chop leeks. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together mustard, mayonnaise, vinegar, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. 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)
  4. Eggs - Whisk eggs with milk, salt, and pepper.
  5. Lettuce / Plums - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.
  2. 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.) Add butter and then leeks with a pinch of salt. Saute until soft, ~5 minutes.
  3. Add tomatoes and corn and saute until most of the moisture from the tomatoes has cooked off, 2 to 3 minutes.
  4. Add Italian seasoning and saute for 1 minute more.
  5. Pour eggs over vegetables and stir to combine ingredients. Crumble goat cheese over top of frittata.
  6. Bake frittata until set in the middle, 15 to 20 minutes.
  7. Toss lettuce, plums, and sunflower seeds with vinaigrette until dressed to your liking.
  8. Slice frittata. Serve with yogurt on top and salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (29)
Gluten-free (3)
Paleo (2)
Vegetarian (4)

Most Helpful

Really tasty and super easy and quick. I used my favorite fancy goat cheese with lavender and fennel and it made it taste very elegant :)

By: Lisa
Posted: Jun 15, 2021
Diet: Vegetarian
1 Helpful

20 reviews

Made as a scramble to not turn on the oven. Flavors went really well together. Enjoyed the salad.

By: Julie
Posted: Aug 12, 2021
Diet: Original
0 Helpful

didn't make the dressing.

By: Cathleen
Posted: Jul 23, 2021
Diet: Gluten-free
0 Helpful

Delicious!

By: Lisa
Posted: Jul 06, 2021
Diet: Original
0 Helpful

Made it with Just eggs (vegan eggs) and no cheese. It was nice to make it ahead and let the flavors mingle overnight.

By: Delaney
Posted: Jun 29, 2021
Diet: Vegetarian
0 Helpful

Added spinach from the home Garden instead of cherry tomatoes because of bf’s preferences.

By: Julia
Posted: Jun 25, 2021
Diet: Gluten-free
0 Helpful

I also used 8 eggs, and it was great, definitely works with 4 people. I loved this recipe! I used peaches instead of plums. I used feta instead of goat cheese and it worked really well!

By: Natalie
Posted: Jun 23, 2021
Diet: Vegetarian
0 Helpful