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Summer Vegetable Frittata with Corn, Feta, and Pesto


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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

Units Scale
  • 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

  1. Preheat the oven to 350 degrees.
  2. 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!
  3. Add the corn and cook another 2 minutes, stirring occasionally.
  4. While the corn is cooking, whisk together the eggs in a small bowl. Season with the salt and pepper, to taste.
  5. Add the spinach (or kale) to the pan and cook just until it starts to soften. Then add the egg mixture and the chives. 
  6. Next, top the egg mixture with the crumbled feta cheese and the mozzarella cheese slices. 
  7. Remove from heat and place in the oven. Bake for 15 minutes and then broil until the cheese on top golden, about 5 minutes.
  8. 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