Garden Frittata

Ingredients

• 6 Eggs (large)
• 4 Egg whites
• ¼ cup 1% milk
• 2 tbsp Extra-virgin olive oil
• 1 Yellow onion, thinly sliced
• 1 Zucchini, half-moons
• 1 cup Cherry tomatoes, halved
• 3 cups Baby spinach
• 2 cloves Garlic, minced
• 2 oz Goat cheese (chèvre), crumbled
• ¼ cup Fresh basil, torn
• ½ tsp Kosher salt
• ½ tsp Black pepper
• 4 slices Whole grain bread, toasted

Method

1. Heat oven to 375°F. Beat eggs, whites, milk, salt and pepper until completely uniform — 30 seconds of real whisking, not ten stirs.
2. Cook the onion in oil in an oven-safe skillet over medium 6 minutes; add zucchini and cook 5 more until it browns at the edges.
3. Add garlic and spinach; cook until the spinach wilts and any water has evaporated. Wet vegetables make a weeping frittata.
4. Pour in the eggs, scatter the tomatoes and goat cheese, and cook undisturbed 3 minutes until the edges set.
5. Transfer to the oven for 12-14 minutes until the center is just barely set — it keeps cooking out of the oven.
6. Rest 5 minutes, then slide onto a board, top with basil, and cut into wedges. Serve with toast.

Notes

✨ The restaurant touch

Pull it from the oven while the center still wobbles slightly. Overcooked frittata is rubbery and everyone has eaten one.

🧒 For the kids

A frittata is just eggs. Serve a wedge with toast and fruit and most kids are happy.

🌿 From the garden

Precisely the recipe for a Tuesday in August when there are three zucchini on the counter.

🥡 Leftovers

Excellent cold or at room temperature, which makes it a lunchbox and a picnic item too.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.