• Elizabeth Biar

Italian Vegetable Frittata


Italian Vegetable Frittata
Italian Vegetable Frittata

Summer is full of fresh vegetables! And by August, when the late-summer season heat is about to do us in, a fresh vegetable dinner is a really lovely, light refresher.


I love Bobby Deen’s Italian Vegetable Frittata. The recipe comes from his cookbook, Bobby Deen’s Everyday Eats, and the recipe is chock full of fresh veggies with loads of flavor. Tomatoes, zucchini, basil, onions, and garlic combine to tickle your taste buds. Even the prep is delicious – the smells of fresh basil, chopped garlic, sauteing onions, and zucchini in olive oil provide a bouquet of crisp and fresh smells to entice your senses. Yum!


While the prep takes a few minutes to chop all the veggies, the end result is worth it. Once all the prep is done, finishing the recipe is super easy.



Italian Vegetable Frittata
Italian Vegetable Frittata

I use a mandolin to cut the onions and zucchini super thin. The basil and garlic I just roughly chop. There are no real rules, just combine all the ingredients and bake in the oven. So easy!

This frittata is great for brunch or dinner. It’s a regular on our family dinner rotation. Easily serves a family of 6 with some leftover. Serve with some biscuits and jam and fresh fruit, and voila!




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