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Summer Vegetable Frittata
with butterhead lettuce salad

Active: 35 Total: 50

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.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Italian seasoning - 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

Nutrition Facts

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Prep

  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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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 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!

Nutrition Facts

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Reviews

Ratings

Original (20)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (2)

11 reviews

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.

By: Theresa
Posted: Sep 15, 2022
Diet: Original
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!

By: Jennifer
Posted: Sep 06, 2022
Diet: Original
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.

By: Lee
Posted: Aug 16, 2022
Diet: Original
0 Helpful

Perfect light meal with a crisp white wine

By: Jessica
Posted: Aug 09, 2022
Diet: Original
0 Helpful

Subbed figs for grapes.

By: Alice
Posted: Aug 07, 2022
Diet: Original
0 Helpful

Added cubed ham for some extra flavor. Easy and delicious meal!

By: John
Posted: Aug 05, 2022
Diet: Original
0 Helpful