Summer Vegetable Frittata
with butterhead lettuce salad

Name: Summer Vegetable Frittata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Leeks, chopped; 6 slices Bacon, chopped; 1 cup Tomatoes, cherry or grape, halved; 10 oz Zucchini, cubed; 8 Eggs; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Basil, dried; 2 tsp Mustard, Dijon; 1 Tbsp Mayonnaise, paleo-friendly; 1 Tbsp Vinegar, apple cider; 1/2 tsp Honey; 2 Tbsp Oil, olive; 1 head Lettuce, butterhead, leaves torn (sub any salad greens); 2 Plums, chopped (sub peaches or grapes); 1/4 cup Sunflower seeds

Active: 35 Total: 50

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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

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Make

Heat oven to 425F / 218C.
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.
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.
Bake frittata until set in the middle, 15 to 20 minutes.
Toss lettuce, plums, and sunflower seeds with vinaigrette until dressed to your liking.
Slice frittata. Serve with salad on the side. Enjoy!

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