Summer Vegetable Frittata
with butterhead lettuce salad
This frittata, which we last featured in 2021, makes use of summer produce and is topped with crunchy bacon. A crisp green salad with sweet plums on the side offers a great balance of flavors.
- 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
- 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
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)
Eggs - Whisk eggs with salt and pepper.
Lettuce / Plums - Prep as directed.
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!
All the goat cheese! Was really light and refreshing but filling enough for dinner. Can never buy just 1 leek, so made a second frittata for the freezer.0 Helpful
Weekend meal prep made this super easy. Someone else mentioned parchment paper in a casserole dish and I don't think I'll ever do it differently - clean up was a breeze!0 Helpful
Followed the suggestion to use parchment and Pyrex. Worked like a charm. Salad was okay, but I didn’t have any seeds on had. Figured the crunch would have helped.0 Helpful
Perfect light meal with a crisp white wine0 Helpful
Subbed figs for grapes.0 Helpful
Added cubed ham for some extra flavor. Easy and delicious meal!0 Helpful