If you’ve got a stockpile of fresh summer veggies and herbs in your fridge, this easy, cheesy delicious, vegetable frittata with corn, spinach, feta, and pesto is the recipe for you!
Easy Vegetable Frittata
I love making frittatas! This simple, rustic egg dish has the consistency of a quiche (but without the crust) or a hearty omelet. And it makes for an easy, protein-packed breakfast, or a light, healthy lunch and/or dinner.
This one takes advantage of all that amazing, in-season summer produce, like sweet summer corn (you know how much I love fresh corn!). You can also put all that extra basil to good use by making your own pesto to use as a topping. Or you can use store-bought pesto, as well.
I also love that this frittata is topped with lots of melted, golden, cheesy goodness. Ummm … yes, please!
Tips on Making Frittatas:
Frittatas are super easy to make. Here are some things to keep in mind.
- Customize Your Frittata: You can easily sub in or add ingredients! Don’t have spinach? You can use kale or arugula instead. Want to sub in another vegetable for the corn (or add to it). No problem! This dish is so flexible!
- Make-Ahead: You can also make your frittata ahead time. It will last in your refrigerator for up to 4 days. Just make sure to put it in an air-tight container. When you’re ready to eat, just heat it and top it with the pesto. Or eat it cold, if that’s your thing.
If you make this recipe, I really want to hear how about it! Leave me a comment, rate it, and/or tag me #growingupcali in your photo on Instagram. I truly appreciate your feedback!
If you love corn, make sure to try this delicious grilled corn and avocado salad or this grilled shrimp and corn salad.
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Summer Vegetable Frittata with Corn, Feta, and Pesto
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy-to-make frittata is full of fresh veggies and is topped with lots of melted, golden, cheesy goodness. Ummm … yes, please!
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels, about 2 ears
- 6 cups fresh spinach leaves or chopped kale
- 8 medium eggs
- Salt and freshly ground pepper, to taste
- 1/4 cup chopped chives, plus extra for a garnish
- 3/4 cup feta cubes or crumbles
- 1 cup sliced mozzarella
- Toppings: fresh pesto, chopped chives
Instructions
- Preheat the oven to 350 degrees.
- Heat the oil in a skillet over medium heat. Add the onions and the garlic and sauté until onions are translucent, about 2-3 minutes. Be careful not to burn the garlic!
- Add the corn and cook another 2 minutes, stirring occasionally.
- While the corn is cooking, whisk together the eggs in a small bowl. Season with the salt and pepper, to taste.
- Add the spinach (or kale) to the pan and cook just until it starts to soften. Then add the egg mixture and the chives.
- Next, top the egg mixture with the crumbled feta cheese and the mozzarella cheese slices.
- Remove from heat and place in the oven. Bake for 15 minutes and then broil until the cheese on top golden, about 5 minutes.
- Remove and serve immediately with the pesto — and an extra sprinkling of chives, if desired. This dish can also be made ahead of time (wait to add the pesto) and re-warmed when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 643
- Sugar: 8.6 g
- Sodium: 1830.3 mg
- Fat: 48.4 g
- Carbohydrates: 24 g
- Protein: 31.1 g
- Cholesterol: 357.5 mg