Summer Vegetable Frittata
and fruit salad with honeyed yogurt
This frittata, which we last featured in 2022, uses summer produce and tangy cheddar cheese. This time around, we've paired it with a fresh fruit and yogurt salad for a great balance of flavors.
- Leeks - 1 , chopped
- Cheese, extra-sharp cheddar - 2 oz , grated (sub any shredded or crumbled cheese)
- 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
- Basil, dried - 1/2 tsp
- Yogurt, plain or Greek - for serving
- Plums - 2 , chopped (sub peaches)
- Berries - 2 cups , quartered or sliced if needed (use strawberries, blueberries, blackberries, or a mix)
- Yogurt, plain or Greek - 2/3 cup
- Honey - 1 Tbsp
- Lemon juice - 1/2 tsp
Leeks / Cheese - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
Eggs - Whisk eggs with milk, salt, and pepper.
Plums / Berries - 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 butter and then leeks with a pinch of salt. Saute until soft, ~5 minutes.
Add tomatoes and corn and saute until most of the moisture from the tomatoes has cooked off, 2 to 3 minutes.
Add basil and saute for 1 minute more.
Pour eggs over vegetables, add cheese, and stir to combine ingredients.
Bake frittata until set in the middle, 15 to 20 minutes.
While frittata bakes, combine yogurt (portion for fruit salad), honey, and lemon juice in a large serving or mixing bowl and whisk until smooth. Add berries and plums and toss to combine.
Slice frittata. Serve with yogurt on top and fruit salad on the side. Enjoy!