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There’s a quiet kind of magic in a frittata — simple ingredients coming together to make something beautiful and satisfying.
This summer veggie version makes the most of frozen garden treasures like zucchini, peppers, and onions, turning them into a golden, fluffy masterpiece.
I love frittatas because they’re as welcome at the breakfast table as they are for a lazy dinner, and this one tastes like a little slice of sunshine, even if it’s been tucked away in the freezer for months.
It’s quick, hearty, and flexible — exactly the kind of cozy, feel-good meal that makes you glad you saved those summer veggies.

📌 Why You’ll Love This Recipe

• Quick and easy, ready in under 30 minutes
• Uses simple pantry and freezer ingredients
• Perfect for any meal of the day
• Vegetarian and gluten-free
• Great for meal prep — delicious hot or cold!

📌 Quick Reference Section

• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 28 minutes
• Servings: 4–6
• Dietary Info: Vegetarian, Gluten-Free

Key Ingredients at a Glance:
🍳 Eggs
🥒 Frozen zucchini
🌶️ Frozen peppers
🧅 Frozen onions
🧀 Cheese (optional but wonderful!)

Ingredients

• 8 large eggs
• 1/4 cup milk (any kind)
• 1 cup frozen zucchini, thawed and patted dry
• 1/2 cup frozen bell peppers, thawed and patted dry
• 1/2 cup frozen onions, thawed and patted dry
• 1 cup shredded cheese (cheddar, mozzarella, or feta)
• 2 tablespoons olive oil or butter
• Salt and pepper, to taste
• Fresh herbs like parsley, basil, or chives, for garnish (optional)

Substitutions & Ingredient Notes:

• Use dairy-free cheese or omit it for a dairy-free version.
• Add a handful of frozen spinach or cooked potatoes for variation.
• Goat cheese or feta adds a tangy, delicious twist!

Step-by-Step Cooking Instructions

1. Prep the Ingredients

• Preheat the oven to 375°F (190°C).
• In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
• Thaw and pat dry your frozen veggies to prevent extra moisture.

2. Sauté the Veggies

• Heat the olive oil or butter in an oven-safe skillet over medium heat.
• Add the zucchini, peppers, and onions, and sauté for 4–5 minutes until tender and slightly golden.
• Spread the vegetables out evenly in the skillet.

3. Pour and Cook

• Pour the egg mixture evenly over the vegetables.
• Sprinkle the shredded cheese over the top.
• Let the frittata cook undisturbed for 2–3 minutes, until the edges just begin to set.

4. Bake It to Perfection

• Transfer the skillet to the preheated oven.
• Bake for 12–15 minutes, or until the center is just set and the top is lightly golden.
• A slight wobble in the center is fine — it will finish setting as it rests.

5. Finishing Touches

• Let the frittata cool for a few minutes before slicing.
• Garnish with fresh herbs if desired.

Serving & Pairing Ideas

• Serve with a simple green salad or roasted potatoes.
• Add a slice of buttered sourdough or a fruit salad for a brunch-worthy plate.
• Delicious hot, warm, or at room temperature — perfect for picnics!

Storage & Make-Ahead Tips

• Storage: Store slices in an airtight container in the fridge for up to 4 days.
• Reheating: Warm gently in a skillet or microwave.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months — reheat directly from frozen.

Final Thoughts & Call to Action

This Summer Veggie Frittata is proof that a handful of frozen veggies and a few eggs can still create a meal that feels thoughtful, homemade, and bright. 🌞
If you make it, I’d love to hear — leave a comment or tag me on social media so I can see your beautiful, golden frittatas!

🌸 Hungry for more cozy, flexible garden meals?
Check these out:

• Hearty Veggie Fried Rice
• Garden Veggie Stir-Fry with Ginger Garlic Sauce