It is summertime which means there is plenty of fresh produce around every corner. Whether you have your very own lush green garden or make trips to your local farmer’s market, chances are that there are going to be local and delicious fresh veggies at your fingertips this summer. There is nothing better than in season, fresh veggies.
But sometimes we over buy veggies in bulk, or we have a surplus of veggies from the garden. That means it’s time for one thing: a garden frittata! A frittata is great for a meal–prep breakfast during the week, a weekend brunch for everyone, or a tasty midday snack (seriously).
I used asparagus, tomatoes, onion, and sweet peppers in my frittata, but feel free to use whatever veggies you have in the fridge. Just make sure that after you sauté your veggies, you drain any excess water that they may have released during the cooking process. Some veggies (like mushrooms) have a high water content, and if you mix that water into your dish, you could have a soggy frittata on your hands (no, thank you)!
It is also important to buy quality milk to use in your frittata. For me, that means buying milk that comes in a carton. And who knew that buying your milk in a carton could also have such a positive effect? Cartons help to protect foods and beverages from oxygen and moisture, helping to preserve freshness. In addition to helping block UV rays, which can reduce the nutritional value in your milk, cartons are also recyclable.* And the recovered fiber from cartons can be used to make other household products! So cool.
So get shopping and get chopping! Use your favorite veggies to whip up a yummy garden frittata this summer and make sure to buy your milk in a carton.
*Where facilities exist.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Yields: 4–6 servings
1 cup asparagus, chopped
1 cup sweet pepper, diced
1 cup cherry tomatoes, halved
½ cup red onion, diced
¼ cup olive oil
1 tsp oregano, dried
1 tsp basil, dried
1 tsp garlic salt
1 cup dairy milk
½ cup mozzarella balls
- Preheat oven to 375º F.
- Heat a medium (oven safe) skillet over medium heat with olive oil.
- Add asparagus to skillet and sauté for 3–4 minutes. Then, add purple onion, tomatoes, sweet pepper, oregano, garlic and basil to skillet. Sauté for 5 to 8 additional minutes.
- While vegetables are cooking, whisk together eggs and milk in a medium bowl.
- When vegetables are partially cooked, remove from heat and drain any excess water or liquid from the pan.
- Next, pour egg mixture over the vegetables and bake in the oven at 375ºF for 25–30 minutes. Remove from oven and add mozzarella balls to the top. Bake for an additional 3–5 minutes to melt the cheese.
- Remove your garden frittata from the oven and let it cool. Season with salt and pepper to taste and enjoy!