This vegetable frittata is packed with summer’s best produce – zucchini, tomatoes, and summer squash – and is such an easy, low-carb recipe you can make in only 20 minutes!
Frittatas are a favorite in our house. My kids devour them, even when they’re PACKED with vegetables.
After grilling a foil packet of summer veggies, I threw the leftovers in a frittata the next morning for breakfast and instantly fell in love. I knew I had to recreate the recipe – this time, without the hassle of grilling.
This vegetable frittata has all the best of summer produce, lightly infused with garlic and cooked to creamy and fluffy perfection. Iit’s great for breakfast, lunch, or dinner, and reheats beautifully for leftovers!
In this post, I’ll explain how to prep and cook the veggies, how to use the stovetop and the broiler to cook a frittata that’s creamy, NEVER dry, in record time, and how to make adjustments for picky eaters.
How to cook the vegetables
There are two tricks to cooking the zucchini, summer squash, and tomatoes to have the best flavor and texture in this vegetable frittata.