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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 creamy goat cheese. 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
  • 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 (12)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (2)

7 reviews

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

Delicious - just needs a nice sauce to accompany it. We made one from sour cream and had some salsa macha with it which really made it that much better.

By: Olu
Posted: Aug 04, 2022
Diet: Original
0 Helpful

Sooooooo good. One of my favorites.

By: Caitlin
Posted: Aug 03, 2022
Diet: Vegetarian
0 Helpful

So easy and tasty! Frittatas always stick to my pan so I line an 8x8 glass baking dish with parchment paper and dump it in. I usually have to bake for 25-30 min. Will definitely do this one repeatedly.

By: Nicole
Posted: Aug 03, 2022
Diet: Original
0 Helpful

Great recipe. Easy to put together and this time it only stuck to part of my pan. The goat cheese really made the flavors pop. Definitely a keeper,

By: Eric
Posted: Aug 02, 2022
Diet: Original
0 Helpful