Summer Vegetable Frittata
and fruit salad with honey and lemon

Name: Summer Vegetable Frittata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Leeks, chopped; 6 slices Bacon, chopped; 1 cup Tomatoes, cherry or grape, halved; 10 oz Zucchini, cubed; 8 Eggs; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Basil, dried; 2 Plums, chopped (sub peaches); 2 cups Berries, quartered or sliced if needed (use strawberries, blueberries, blackberries, or a mix); 1 Tbsp Honey; 1 tsp Lemon juice

Active: 35 Total: 50

Original GF Paleo Vegetarian

This frittata, which we last featured in 2022, uses summer produce and is topped with crunchy bacon. This time around, we've paired it with a fresh fruit salad for a great balance of flavors.

Ingredients

Metric

Servings:

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
Basil, dried - 1/2 tsp

Fruit Salad with Honey and Lemon:

Plums - 2 , chopped (sub peaches)
Berries - 2 cups , quartered or sliced if needed (use strawberries, blueberries, blackberries, or a mix)
Honey - 1 Tbsp
Lemon juice - 1 tsp

Prep

Leeks / Bacon - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tomatoes / Zucchini - Prep as directed and combine. (Can be done up to 2 days ahead)
Eggs - Whisk eggs with 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 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 basil 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.
While frittata bakes, combine honey and lemon juice in a large serving or mixing bowl. Add berries and plums and toss to combine.
Slice frittata. Serve with fruit salad on the side. Enjoy!

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Summer Vegetable Frittata and fruit salad with honey and lemon