A vegetable summer garden frittata recipe is one of the most useful things you can know. It comes together quickly, uses whatever vegetables you have on hand, and is just as good served warm from the pan as it is at room temperature an hour later — which makes it ideal for lazy summer brunches, picnics, or a light weeknight dinner. This version leans into the best of the season: sweet corn cut fresh from the cob, tender rounds of zucchini, juicy heirloom tomatoes, and a handful of herbs. It’s the kind of recipe that rewards a trip to the farmers market and barely any effort beyond that.
Jump to Recipe
What vegetables work best in a Summer Frittata?
The vegetables in this recipe are highly adaptable. You can easily swap the zucchini and corn for whatever looks fresh at the farmers market, such as roasted bell peppers, cherry tomatoes, asparagus, or wilted greens. The key is keeping a single, even layer of vegetables so you don’t overload the skillet.
Can you make a Frittata ahead of time?
Yes! This vegetable summer frittata is just as delicious served at room temperature as it is hot out of the oven. It is an excellent make-ahead recipe for summer brunches or picnics because you can cook it entirely in advance without any last-minute assembly stress.
How do you store and reheat leftover Frittata?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, you can bring it back to room temperature naturally or warm it gently in a low-temperature oven.
Ingredients for Your Vegetable Summer Garden Frittata Recipe
- 1 tablespoon olive oil
- ½ cup spring onions, halved and thinly sliced
- 1 clove garlic, minced
- ½ cup fresh corn, cut from the cob
- 1 small green or yellow zucchini, sliced into ⅛-inch rounds
- ½ cup heirloom tomatoes, diced
- 1 to 2 fresh basil leaves, thinly sliced
- 1 tablespoon fresh parsley, finely chopped
- 6 large eggs
- ½ cup milk (optional)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup parmesan, finely grated, plus more to garnish
How to make a frittata with summer vegetables
Preheat the oven to 350°F (175°C).
Heat the olive oil in an 8-inch oven-safe skillet over medium heat. Add the spring onions and cover the pan, sweating them until soft and translucent, about 3 to 4 minutes. Add the garlic, corn, zucchini, salt, and pepper and cook, stirring occasionally, for 2 to 3 minutes more, until the zucchini is just tender. Remove the pan from the heat and stir in the diced tomatoes, basil, and parsley. Taste and adjust the seasoning as needed.
In a bowl or large measuring jug, whisk the eggs and milk together vigorously until fully combined and slightly frothy — alternatively, blitz them briefly with an immersion blender for an especially light result. Pour the egg mixture over the vegetables in the pan, stirring gently once to incorporate. Scatter the grated parmesan evenly over the top.
Return the pan to medium heat, cover, and cook for 8 to 10 minutes until the edges are set but the centre still has a slight wobble. To finish, either transfer the pan to the preheated oven and bake for a further 8 minutes until the top is just set, or carefully flip the frittata and cook the second side on the stovetop for a few minutes. The frittata is done when it feels firm with no liquid jiggle in the centre.
Remove from the heat and allow to rest in the pan for 10 minutes — the steam will help release the frittata from the base. Run a spatula around the edges, then invert onto a plate or serve directly from the pan. Garnish with extra grated parmesan and fresh herbs if you like.
Oven-safe skillet frittata recipe (notes)
The milk is optional but adds a little extra lightness to the eggs. It can be left out for a denser, more traditional frittata.
Frittata is equally delicious served hot or at room temperature, making it a great option for entertaining — you can cook it ahead and bring it to the table without any last-minute stress.
The vegetables here are very adaptable. Swap in whatever looks good: roasted peppers, courgette blossoms, cherry tomatoes, asparagus, or wilted greens all work beautifully. The key is not to overload the pan — a generous single layer of vegetables is plenty.
Leftovers keep well in the refrigerator for up to 3 days, stored in an airtight container. Bring to room temperature before serving, or warm gently in a low oven.
The Perfect Vegetable Summer Garden Frittata Recipe in 20 Minutes
A frittata is one of the most useful things you can know how to make. It comes together quickly, uses whatever vegetables you have on hand, and is just as good served warm from the pan as it is at room temperature an hour later — which makes it ideal for lazy summer brunches, picnics, or a light weeknight dinner. This version leans into the best of the season: sweet corn cut fresh from the cob, tender rounds of zucchini, juicy heirloom tomatoes, and a handful of herbs. It’s the kind of recipe that rewards a trip to the farmers market and barely any effort beyond that.
Ingredients
1 tablespoon olive oil
½ cup spring onions, halved and thinly sliced
1 clove garlic, minced
½ cup fresh corn, cut from the cob
1 small green or yellow zucchini, sliced into ⅛-inch rounds
½ cup heirloom tomatoes, diced
1 to 2 fresh basil leaves, thinly sliced
1 tablespoon fresh parsley, finely chopped
6 large eggs
½ cup milk (optional)
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup parmesan, finely grated, plus more to garnish
Directions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in an 8-inch oven-safe skillet over medium heat. Add the spring onions and cover the pan, sweating them until soft and translucent, about 3 to 4 minutes. Add the garlic, corn, zucchini, salt, and pepper and cook, stirring occasionally, for 2 to 3 minutes more, until the zucchini is just tender. Remove the pan from the heat and stir in the diced tomatoes, basil, and parsley. Taste and adjust the seasoning as needed.
- In a bowl or large measuring jug, whisk the eggs and milk together vigorously until fully combined and slightly frothy — alternatively, blitz them briefly with an immersion blender for an especially light result. Pour the egg mixture over the vegetables in the pan, stirring gently once to incorporate. Scatter the grated parmesan evenly over the top.
- Return the pan to medium heat, cover, and cook for 8 to 10 minutes until the edges are set but the centre still has a slight wobble. To finish, either transfer the pan to the preheated oven and bake for a further 8 minutes until the top is just set, or carefully flip the frittata and cook the second side on the stovetop for a few minutes. The frittata is done when it feels firm with no liquid jiggle in the centre.
- Remove from the heat and allow to rest in the pan for 10 minutes — the steam will help release the frittata from the base. Run a spatula around the edges, then invert onto a plate or serve directly from the pan. Garnish with extra grated parmesan and fresh herbs if you like.
Notes
- The milk is optional but adds a little extra lightness to the eggs. It can be left out for a denser, more traditional frittata.
- Frittata is equally delicious served hot or at room temperature, making it a great option for entertaining — you can cook it ahead and bring it to the table without any last-minute stress.
- The vegetables here are very adaptable. Swap in whatever looks good: roasted peppers, courgette blossoms, cherry tomatoes, asparagus, or wilted greens all work beautifully. The key is not to overload the pan — a generous single layer of vegetables is plenty.
- Leftovers keep well in the refrigerator for up to 3 days, stored in an airtight container. Bring to room temperature before serving, or warm gently in a low oven.
Looking For More Recipes?
Check out Salt & Honey’s Youtube channel for more recipe, meal prep, and even a behind-the-scenes look of S&H!
Meal Prep Guides
Not only do we empower your recipe bank with gems like the Summer Refreshers and Strawberry Shortcake recipes but we have also developed a monthly meal prep guide. We utilize seasonal ingredients and the entire guide is centered around dishes with similar components.
Through the use of batch cooking, we want to make cooking easy, delicious and affordable. You can create the entire meal prep guide to plan your whole week or simply pick and choose which dishes resonate with you!
Make sure to check out our Youtube to find which we meal prep guide dishes we’re cooking for the week!
Take a look at our June Meal Prep Guide here!
Additional Resources
Pinterest Board: Check out our mood board designed to provide even more inspiration for hors d’oeuvres. Here you can find more photos and videos covering our wide range of catering and event planning expertise. Whether you’re searching for food inspiration, food recipes, homemade decor, wedding planning ideas, and more, our mood boards will have your creativity soaring!
Instagram: Our feed provides a plethora of photo inspiration as well as DIY’s and tutorials on projects you can embark on at home. Whether it’s food recipes or even home decor, we will have what you’re searching for!
Substack: Monthly notes on slow living and seasonal flavors from Salt & Honey Catering and Events. Discover the recipes, garden tasks, and hosting tips that define our own event production. Here we will provide exclusive recipes, tips, and tricks only available on our free Substack!
Youtube Vlog: Ever wonder what the Catering and Event Production side of world looks like? Our “Beyond The Banquet” vlog series provides a peak through the curtain! These short videos display the chaos and serenity behind the business. Come check it out now!