Summer Vegetable Frittata
and fruit salad with honeyed yogurt

Name: Summer Vegetable Frittata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Leeks, chopped; 2 oz Cheese, extra-sharp cheddar, grated (sub any shredded or crumbled cheese); 1 cup Tomatoes, cherry or grape, halved; 1 cup Corn kernels, fresh or frozen; 8 Eggs; 3 Tbsp Milk; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Butter; 1/2 tsp Basil, dried; for serving Yogurt, plain or Greek; 2 Plums, chopped (sub peaches); 2 cups Berries, quartered or sliced if needed (use strawberries, blueberries, blackberries, or a mix); 2/3 cup Yogurt, plain or Greek; 1 Tbsp Honey; 1/2 tsp Lemon juice

Active: 35 Total: 50

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Summer Vegetable Frittata:

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

Fruit Salad with Honeyed Yogurt:

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

Prep

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)
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)
Eggs - Whisk eggs with milk, salt, and pepper.
Plums / Berries - 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 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!

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Summer Vegetable Frittata and fruit salad with honeyed yogurt