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Summer Vegetable Frittata
with butterhead lettuce salad

Active: 35 Total: 50
This frittata makes use of summer produce and is topped with crunchy bacon. It was last featured in 2019, but this time around we're serving a crisp green salad with sweet plums on the side.


Summer Vegetable Frittata:
  • 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
  • Basil, dried - 1/2 tsp
Butterhead Lettuce Salad with Plums:
  • Mustard, Dijon - 2 tsp
  • Mayonnaise, paleo-friendly - 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


  1. Leeks / Bacon - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (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 / Zucchini - Prep as directed and combine. (Can be done up to 2 days ahead)
  4. Eggs - Whisk eggs with salt and pepper.
  5. Lettuce / Plums - Prep as directed.

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  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 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.
  3. To remaining bacon grease in the skillet, add leeks with a pinch of salt. Saute until soft, ~5 minutes.
  4. 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.
  5. Add Italian seasoning and saute for 1 minute more.
  6. Pour eggs over vegetables and stir to combine ingredients. Scatter bacon over top of frittata.
  7. Bake frittata until set in the middle, 15 to 20 minutes.
  8. Toss lettuce, plums, and sunflower seeds with vinaigrette until dressed to your liking.
  9. Slice frittata. Serve with salad on the side. Enjoy!



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