This Summer Vegetable Frittata is perfect for lazy summer days when everyone is sleeping in and you need a hearty late morning meal to feed your family or for a weekend brunch.
We’re a couple of weeks into summer and I feel like we can finally kick back and relax. It feels like it’s taken us a while to get to this point. With school ending in late June (thanks to all the snow days), two graduations, three birthdays, lots of parties to celebrate, and college orientation behind us, our summer vacation didn’t officially start until last week. Phew! I’m looking forward to less activity and more unstructured days, although I have to say the one thing that starts to be a challenge is feeding my brood every day throughout the day. The boys like to sleep in, so as the summer rolls along, I find myself making brunch or a big lunch for them. Recently, I read an article in Cooking Light on raising chickens and spotted a zucchini and red pepper frittata recipe. I didn’t have either zucchini or red pepper, but I had other vegetables I could use.
Hearty meals like this Summer Vegetable Frittata with Corn and Asparagus are perfect for lazy days, not just the weekend. Packed with whatever vegetables you have on hand – in this case, asparagus, leftover corn on the cob, a few links of extra chicken sausage, and dollops of Kale Basil Hazelnut Pesto – it’s a great way to start the day. Use whatever bits and pieces of cheese you have laying around. I found a bit of goat cheese and mozzarella cheese in my fridge, but any kind will do – cheddar or Parmesan would be nice too.
I’m looking forward to reading through my magazines, reading a few good books, and enjoying the last summer before our twins go off to college. What are you doing this summer?
Summer Vegetable Frittata with Corn and Asparagus
- 1 tablespoon olive oil
- 1 cob cooked corn kernels cut off
- 1 cup asparagus cut into bite size pieces
- 1/2 cup red onion chopped
- 2 garlic cloves minced
- 3 antibiotic free chicken sausages I used Bilinkski's Spinach and Garlic Chicken Sausage, sliced
- 6 eggs
- 3/4 cup low fat milk
- 1 cup cheese I used a combination of crumbled goat cheese and shredded mozzarella cheese
- fresh ground black pepper
- a few dollops of Kale Basil Hazelnut Pesto or other pesto
Preheat oven to 350 degrees. Heat oil in large skillet. Add asparagus, onion, garlic and sausage. Saute 3-4 minutes. Meanwhile, in a bowl, whisk together eggs, milk, cheese and pepper. Pour over vegetable sausage mixture in skillet. Add dollops of pesto on top and press into egg mixture gently. Cook a few minutes until edges are starting to set. Bake for 15-18 minutes until center is set. Remove from oven and let stand 15 minutes before serving.
Angie@Angie's Recipes says
Looks delightful! Love the flavour combo of this delicious frittata. Thanks for sharing, Jeanette.
So glad to hear you are finally getting some time to kick back and relax 🙂 Summers seem to get so busy and I love hearty meals that are easy to put together like this. This frittata looks fantastic and I love the kale pesto with all the summer veggies in here 🙂
Muna Kenny says
Summer is not my favorite season for many reasons! It really makes me feel lazy and don’t want to cook, but I’ll get in the kitchen and make your Fritata for sure, it looks delicious and it’s healthy too 🙂
Lydia (The Perfect Pantry) says
Frittatas are my go-to dinner whenever I haven’t planned in advance. They can accommodate anything you have in the pantry and fridge.
EA-The Spicy RD says
Just perfect! We love frittatas at our house, although my oven door has gotten worse so waiting for the repairman to order a second pair of oven hinges before I can make this one 🙂 Your summer plans sound absolutely perfect!
Olivia - Primavera Kitchen says
I’m drooling looking at this frittata 😉
Nami | Just One Cookbook says
I feel like summer is busier than regular days (just minus making lunch box in the morning)… but maybe because my kids are still small. Your summer veggie frittata looks yum! Love corn and asparagus. Your boys are lucky to wake up to this meal!
Nami – I think summer is definitely busier than the school year because we have to keep the kids occupied and fed three times a day!
Sylvie | Gourmande in the Kitchen says
I love frittatas, they are so great for using up leftovers and good for breakfast, lunch or dinner!
I had this for the family tonight. Thanks to recipes like this, I really do feel like I can make use of whatever I have in the refrigerator, and that is a great feeling. Since my daughter does not tolerate dairy well, I incorporated goat’s cheese on just half after the eggs set a little. I also included green and orange peppers, organic chicken sausage and onion. Since pesto has cheese, I found a prepared artichoke roasted red pepper tapenade to add some flavor. Served with watermelon. It was a winning summer dinner for my 10, 8 and 6 year old, thank you for this versatile recipe!
Lena, so glad you were able to adapt this recipe for your family and meet their dietary needs and come up with a tasty version. This is a really versatile recipe, and great for mixing in whatever bits you have in your fridge.