26+ Delicious Summer Frittata Recipes for Every Occasion

Summer is the perfect time to celebrate fresh, vibrant ingredients, and what better way to do so than with a classic frittata?

Light, fluffy, and filled with the season’s best produce, summer frittatas are a versatile and easy-to-make dish.

Whether you’re hosting a brunch with friends, looking for a quick weeknight dinner, or just craving something light yet satisfying, frittatas are your go-to option.

In this article, we’ve compiled over 26+ summer frittata recipes that highlight the bright flavors of the season.

From the sweetness of ripe tomatoes to the earthy richness of spinach, these recipes feature a wide variety of ingredients that will take your summer meals to the next level.

So, grab your eggs and fresh veggies, and let’s dive into these creative and mouth-watering frittata ideas!

26+ Delicious Summer Frittata Recipes for Every Occasion

Summer is all about enjoying the vibrant flavors of fresh ingredients, and there’s no better way to showcase these seasonal gems than in a delicious, fluffy frittata.

Whether you’re craving a light brunch or a satisfying dinner, these 26+ summer frittata recipes are sure to provide a delightful and versatile meal for any occasion.

The beauty of a frittata lies in its flexibility—feel free to mix and match your favorite vegetables, cheeses, and proteins to create a dish that fits your taste.

And with so many recipes to choose from, there’s always a new combination to try!

So, the next time you’re looking for a fresh and easy meal, turn to these summer frittata recipes for inspiration.

Zucchini, Cherry Tomato & Feta Frittata

This vibrant frittata is a summer celebration on a plate. Juicy cherry tomatoes, tender zucchini, and tangy feta cheese come together in a light yet satisfying egg base.

It’s a colorful, Mediterranean-inspired dish that’s ideal for any summer gathering or a breezy weekday lunch.

Ingredients:

• 8 large eggs
• 1/2 cup whole milk
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh basil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat olive oil in an ovenproof skillet over medium heat. Sauté zucchini for 4–5 minutes, until softened.
4. Add cherry tomatoes and cook for another 2 minutes.
5. Pour egg mixture into the skillet, making sure the vegetables are evenly distributed.
6. Sprinkle crumbled feta over the top and cook on the stovetop for 3–4 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is just set.
8. Sprinkle with fresh basil before serving.

This frittata is both light and flavorful—perfect when paired with a crisp green salad or chilled white wine.

It can be served warm or at room temperature, making it great for picnics or make-ahead meals. The combination of creamy eggs, tangy feta, and summer veggies is pure sunshine on a fork.

Sweet Corn, Scallion & Cheddar Frittata

Sweet summer corn is the star in this comforting yet fresh frittata.

Balanced with sharp cheddar and bright scallions, it’s a sweet-savory dish that feels like sunshine in every bite. This recipe makes a delicious brunch centerpiece or a satisfying vegetarian dinner.

Ingredients:

• 8 large eggs
• 1/4 cup heavy cream
• 1 cup fresh corn kernels (from 2 ears of corn)
• 1/2 cup shredded sharp cheddar
• 1/4 cup chopped scallions
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Whisk eggs, cream, salt, and pepper in a large bowl.
3. In an oven-safe skillet, melt butter over medium heat. Add corn and scallions, sautéing for 3–4 minutes until corn is tender.
4. Pour egg mixture into the skillet. Let cook undisturbed for 2–3 minutes until edges begin to firm.
5. Sprinkle cheddar evenly over the top.
6. Transfer to oven and bake for 12–15 minutes, or until puffed and golden.

This frittata highlights the natural sweetness of summer corn, with creamy eggs and melted cheese tying it all together.

It’s hearty enough to stand alone but pairs wonderfully with fresh fruit or roasted potatoes. Leftovers are just as tasty the next day, cold or gently reheated.

Spinach, Red Pepper & Goat Cheese Frittata

Packed with fresh baby spinach, roasted red peppers, and tangy goat cheese, this frittata is a bold yet elegant summer dish.

The earthy greens balance beautifully with the sweet and smoky peppers, while goat cheese adds a creamy richness that elevates every bite.

Ingredients:

• 8 large eggs
• 1/4 cup milk or half-and-half
• 2 cups fresh baby spinach
• 1/2 cup roasted red peppers, chopped
• 1/3 cup crumbled goat cheese
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet. Add spinach and sauté for 1–2 minutes until wilted.
4. Stir in roasted red peppers. Pour egg mixture into the skillet.
5. Sprinkle goat cheese evenly over the top.
6. Cook on the stovetop for 3 minutes, then transfer to the oven.
7. Bake for 10–12 minutes, or until eggs are set and slightly golden.

This frittata is a beautiful blend of color, flavor, and texture.

The roasted red peppers bring a smoky-sweet touch, while goat cheese adds just the right amount of tang. It’s elegant enough to serve at brunch with guests, yet simple enough for a weeknight meal when you want something nourishing and quick.

Asparagus, Mushroom & Parmesan Frittata

This frittata combines the earthy flavors of sautéed mushrooms with the crisp, tender bite of asparagus, all enhanced by the savory richness of Parmesan cheese.

It’s a light, satisfying dish that captures the essence of spring and summer vegetables in every bite.

Ingredients:

• 8 large eggs
• 1/4 cup heavy cream
• 1 cup fresh asparagus, cut into 1-inch pieces
• 1 cup mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, cream, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat. Add garlic, and sauté for 1 minute until fragrant.
4. Add mushrooms and asparagus to the pan, cooking for 5–6 minutes until softened.
5. Pour egg mixture over the veggies, stirring gently to distribute.
6. Sprinkle grated Parmesan over the top.
7. Transfer to the oven and bake for 10–12 minutes, or until eggs are set and golden.

This frittata brings together fresh summer produce and rich cheese for a dish that’s both savory and satisfying.

The earthy mushrooms, crisp asparagus, and sharp Parmesan complement each other perfectly, creating a harmonious and flavorful bite. Serve it alongside a light salad or enjoy it on its own for a wholesome meal.

Sweet Potato, Kale & Bacon Frittata

A hearty, savory frittata that features the earthy sweetness of roasted sweet potatoes, the nutritious richness of kale, and the crispy, smoky bite of bacon.

This frittata makes a filling, flavorful dish for a weekend brunch or a satisfying dinner.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 medium sweet potato, peeled and diced
• 1 cup kale, chopped
• 4 slices bacon, chopped
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in a skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside.
4. In the same skillet, add diced sweet potato and cook for 8 minutes until tender. Add chopped kale and cook for another 2 minutes, until wilted.
5. Pour the egg mixture into the skillet and sprinkle cooked bacon and shredded cheddar on top.
6. Transfer to the oven and bake for 12–15 minutes, or until eggs are set.

This frittata is the perfect balance of sweet and savory flavors, making it incredibly satisfying.

The sweetness of the roasted sweet potatoes and the smoky bacon create a comforting flavor profile, while the kale adds a touch of green, giving the dish some brightness. It’s perfect for a cozy, filling meal that will fuel you through the day.

Avocado, Black Bean & Cilantro Frittata

A Mexican-inspired frittata that’s bursting with flavor, this dish combines creamy avocado, hearty black beans, and fresh cilantro in a fluffy egg base.

It’s a delicious, protein-packed option for brunch or a quick dinner.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 ripe avocado, diced
• 1/2 cup cooked black beans
• 1/4 cup chopped cilantro
• 1/2 cup shredded Monterey Jack cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Lime wedges, for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Whisk together eggs, milk, salt, and pepper in a bowl.
3. Heat olive oil in an ovenproof skillet over medium heat. Pour in egg mixture, stirring gently to spread it out.
4. Add black beans, avocado, and cilantro to the eggs. Cook for 3–4 minutes until the edges start to set.
5. Sprinkle cheese over the top and transfer to the oven.
6. Bake for 8–10 minutes, or until eggs are fully set.
7. Garnish with additional cilantro and serve with lime wedges.

This frittata brings a burst of fresh, zesty flavors.

The creamy avocado and hearty black beans make it a satisfying meal, while the cilantro adds a refreshing and aromatic touch. The melted Monterey Jack cheese ties it all together for a comforting dish that’s sure to be a crowd-pleaser.

Roasted Bell Pepper, Onion & Sausage Frittata

This hearty frittata combines sweet roasted bell peppers, caramelized onions, and savory sausage in a fluffy egg base.

With a touch of herbs and cheese, it’s a comforting and flavorful dish perfect for breakfast, brunch, or dinner.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 2 bell peppers (red and yellow), roasted and chopped
• 1 medium onion, thinly sliced
• 2 sausage links (Italian or breakfast), casings removed
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. In an ovenproof skillet, heat olive oil over medium heat. Add sausage, breaking it apart as it cooks, for about 5 minutes.
4. Add onions and cook for an additional 4–5 minutes until they soften and begin to caramelize.
5. Stir in the roasted bell peppers and cook for 2 minutes.
6. Pour in the egg mixture and stir gently to distribute. Sprinkle shredded mozzarella over the top.
7. Transfer the skillet to the oven and bake for 10–12 minutes or until the eggs are set and the top is lightly golden.

This frittata brings together sweet, smoky, and savory flavors that meld beautifully.

The roasted bell peppers add a slight charred sweetness, while the sausage gives it richness and depth. The caramelized onions contribute a perfect balance of sweetness and umami, making this dish a satisfying and flavorful option for any meal.

Summer Squash, Pesto & Ricotta Frittata

For a light and fragrant frittata, this recipe features the fresh taste of summer squash, combined with creamy ricotta and a dollop of vibrant pesto.

It’s a deliciously Mediterranean-inspired frittata, perfect for brunch or a light dinner.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 2 small summer squashes, sliced
• 1/4 cup ricotta cheese
• 2 tablespoons pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add summer squash slices and sauté for 3–4 minutes until they begin to soften.
4. Pour the egg mixture into the skillet, ensuring the squash is evenly distributed.
5. Dot the top with spoonfuls of ricotta and drizzle pesto over the top.
6. Transfer to the oven and bake for 10–12 minutes or until the eggs are set.

This frittata is bursting with fresh, summer flavors.

The delicate summer squash pairs beautifully with the creamy ricotta, while the pesto adds an aromatic, herby punch. It’s light, refreshing, and full of Mediterranean flair—perfect for any warm-weather occasion.

Tomato, Basil & Mozzarella Frittata

A classic combination of tomato, basil, and mozzarella cheese, this frittata is as fresh and flavorful as it gets.

With juicy, ripe tomatoes and fragrant basil, it’s a simple yet elegant dish perfect for summer brunches or light dinners.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, torn into small pieces
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add cherry tomatoes and cook for 3 minutes, just until they begin to soften.
4. Pour in the egg mixture, allowing the tomatoes to be evenly distributed.
5. Sprinkle mozzarella pieces over the top and cook for 3–4 minutes until the edges begin to set.
6. Transfer to the oven and bake for 8–10 minutes, or until the eggs are fully set.
7. Garnish with fresh basil and serve.

This frittata is bursting with the essence of summer. The sweet cherry tomatoes, melted mozzarella, and fresh basil create a flavor combination that’s as comforting as it is light. It’s perfect for brunch, a light dinner, or even served at room temperature for a picnic.

The simplicity of the ingredients really shines through, making each bite a little bit of summer bliss.

Caramelized Onion, Goat Cheese & Thyme Frittata

This frittata features sweet caramelized onions, creamy goat cheese, and fragrant thyme.

With its savory-sweet flavor profile, it’s a dish that feels both elegant and comforting—perfect for brunch or a light evening meal.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 2 medium onions, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 1/3 cup crumbled goat cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add the onions and cook, stirring occasionally, for 12-15 minutes until they are caramelized and golden brown.
4. Add the fresh thyme to the onions and stir to combine.
5. Pour the egg mixture over the onions, allowing it to spread evenly.
6. Sprinkle crumbled goat cheese on top and bake in the oven for 10–12 minutes, or until the eggs are set.
7. Serve warm or at room temperature.

The richness of the caramelized onions complements the tangy goat cheese beautifully, and the thyme adds a subtle herbal note that enhances the flavors.

This frittata is perfect for special occasions or when you want a dish that feels like a treat but is still simple to prepare.

Broccoli, Cheddar & Ham Frittata

A classic combination of broccoli, sharp cheddar cheese, and savory ham, this frittata is packed with protein and flavor.

It’s hearty enough to serve as a full meal, but also works wonderfully as a quick and satisfying breakfast.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 cup broccoli florets, steamed
• 1/2 cup cooked ham, diced
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add diced ham and cook for 2–3 minutes until heated through.
4. Stir in the steamed broccoli and cook for an additional 2 minutes.
5. Pour the egg mixture into the skillet and cook for 2–3 minutes until the edges begin to set.
6. Sprinkle shredded cheddar cheese over the top and transfer to the oven.
7. Bake for 10–12 minutes, or until the eggs are fully set and lightly golden.

This frittata is a great way to use up leftover ham and broccoli while making a delicious, balanced meal.

The sharp cheddar adds a wonderful depth of flavor, while the ham provides a savory richness. It’s filling and satisfying without being overly heavy, making it ideal for any time of day.

Mediterranean Eggplant, Olive & Ricotta Frittata

This Mediterranean-inspired frittata features the earthy taste of roasted eggplant, briny olives, and creamy ricotta.

With the addition of fresh herbs and spices, it’s a vibrant dish full of bold flavors—perfect for a light lunch or dinner.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 small eggplant, diced
• 1/2 cup Kalamata olives, chopped
• 1/3 cup ricotta cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an ovenproof skillet over medium heat. Add the diced eggplant and cook for 8–10 minutes until tender and browned.
3. In a bowl, whisk together the eggs, milk, oregano, salt, and pepper.
4. Add the chopped olives to the skillet with the eggplant and cook for another 2 minutes.
5. Pour the egg mixture into the skillet, stirring gently to combine with the vegetables.
6. Dollop ricotta cheese over the top of the eggs.
7. Bake for 10–12 minutes or until the eggs are set and lightly golden.

This Mediterranean frittata offers a complex, savory flavor profile with the earthy richness of eggplant and the briny depth of olives.

The ricotta brings a soft, creamy texture that balances out the bold flavors, while the oregano and olive oil give it an authentic Mediterranean flair. This dish is perfect for those who love light yet flavorful meals.

Peach, Prosciutto & Arugula Frittata

A sweet and savory frittata that pairs juicy summer peaches with salty prosciutto and peppery arugula, creating a light yet flavorful dish.

The perfect balance of flavors, this frittata is a great choice for brunch or a light dinner.

Ingredients:

• 8 large eggs
• 1/4 cup cream or milk
• 2 ripe peaches, sliced
• 4 slices prosciutto, chopped
• 1/2 cup fresh arugula
• 1/4 cup goat cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, cream, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add chopped prosciutto and cook for 2–3 minutes until crispy.
4. Add peach slices to the skillet and sauté for 2–3 minutes until softened and slightly caramelized.
5. Pour the egg mixture into the skillet, gently stirring to combine with the peaches and prosciutto.
6. Sprinkle arugula and crumbled goat cheese over the top.
7. Bake for 10–12 minutes, or until eggs are set.

This frittata combines the sweetness of ripe peaches with the saltiness of prosciutto, and the arugula adds a touch of freshness.

The creamy goat cheese ties the dish together, making each bite a deliciously balanced experience. It’s perfect for a summery brunch or an easy dinner that feels elegant yet effortless.

Cucumber, Dill & Smoked Salmon Frittata

For a refreshing and light frittata, this recipe combines cucumber, dill, and smoked salmon for a flavor-packed dish with a touch of luxury.

Perfect for those who enjoy the flavors of a classic bagel with lox, this frittata is a unique spin on a favorite.

Ingredients:

• 8 large eggs
• 1/4 cup cream or milk
• 1 small cucumber, thinly sliced
• 4 ounces smoked salmon, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup cream cheese or ricotta
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, cream, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add cucumber slices and sauté for 2 minutes until tender.
4. Pour the egg mixture into the skillet, and gently stir in smoked salmon and fresh dill.
5. Dot with small spoonfuls of cream cheese or ricotta throughout.
6. Bake for 10–12 minutes, or until the eggs are fully set.
7. Garnish with extra dill before serving.

This frittata feels refreshing and rich at the same time, thanks to the cucumber’s crispness and the smoky flavor of the salmon.

The dill adds an herbaceous note, while the cream cheese or ricotta makes the texture silky and smooth. Perfect for a light summer meal or as part of a larger brunch spread.

Roasted Beet, Goat Cheese & Walnuts Frittata

A vibrant, earthy frittata featuring roasted beets, creamy goat cheese, and crunchy walnuts, this dish is packed with nutrients and flavor.

It’s perfect for a summer meal that’s a bit more substantial but still light and fresh.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 2 medium beets, roasted and sliced
• 1/3 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add roasted beet slices and sauté for 3–4 minutes to warm through.
4. Pour the egg mixture into the skillet and cook for 2–3 minutes, allowing the edges to set.
5. Sprinkle crumbled goat cheese, walnuts, and thyme over the top.
6. Transfer to the oven and bake for 10–12 minutes, or until eggs are fully set.

This frittata’s earthy beets are perfectly complemented by the creamy tang of goat cheese and the crunchy, toasty walnuts.

The fresh thyme adds a subtle herbaceous note, making this dish flavorful and hearty yet light enough for a summer meal. It’s ideal for serving as a main dish for lunch or dinner, or as a stunning addition to a picnic spread.

Zucchini, Feta & Mint Frittata

This fresh and light frittata combines the crispness of zucchini with the tanginess of feta and the refreshing taste of mint.

It’s a delightful option for those who love bright, herb-infused dishes during the warmer months.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 2 small zucchinis, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add zucchini slices and sauté for 3–4 minutes until softened.
4. Pour the egg mixture over the zucchini and let it cook for a couple of minutes until the edges begin to set.
5. Sprinkle feta cheese and fresh mint over the top.
6. Transfer to the oven and bake for 10–12 minutes, or until the eggs are fully set and lightly golden.

This frittata is bright, herby, and full of fresh flavors. The creamy feta adds richness, while the mint gives it a cooling, refreshing bite.

It’s the perfect dish for a summer brunch or a light lunch. You can even serve it chilled for a picnic on a warm day.

Spinach, Ricotta & Sun-Dried Tomato Frittata

A Mediterranean-inspired frittata, this dish combines the earthy flavors of spinach with the creamy ricotta and tangy sun-dried tomatoes.

It’s a colorful and savory frittata, perfect for a light yet flavorful meal.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 2 cups fresh spinach, chopped
• 1/3 cup ricotta cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add spinach and sauté for 2–3 minutes until wilted.
4. Pour the egg mixture over the spinach and cook for a couple of minutes until the edges begin to set.
5. Add spoonfuls of ricotta cheese and sun-dried tomatoes over the top.
6. Transfer to the oven and bake for 10–12 minutes, or until the eggs are fully set.

This frittata is a savory and satisfying option, with the earthy spinach and rich ricotta balanced by the sweet tang of sun-dried tomatoes.

The Mediterranean flavors come through beautifully, and it’s an excellent choice for brunch or a light dinner.

Corn, Jalapeño & Cheddar Frittata

For a frittata with a bit of spice, this recipe brings together sweet corn, fresh jalapeño, and sharp cheddar cheese.

It’s a bold, flavorful dish that captures the essence of summer and works well as a main or side dish.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 cup fresh or frozen corn kernels
• 1 fresh jalapeño, finely chopped
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add corn and jalapeño and sauté for 3–4 minutes until the corn is tender.
4. Pour the egg mixture over the corn and jalapeño, stirring gently to combine.
5. Sprinkle shredded cheddar cheese over the top.
6. Transfer to the oven and bake for 10–12 minutes, or until the eggs are set and golden.

This frittata is a deliciously bold dish, with the sweetness of corn balancing the heat from the jalapeño.

The sharp cheddar adds a wonderful richness that complements the spicy kick, making it a great choice for those who enjoy a little heat in their meals. It’s perfect for a weekend brunch or as a side dish to a grilled meal.

Sweet Potato, Kale & Feta Frittata

A nutritious and hearty frittata, this recipe features the sweetness of roasted sweet potatoes, the earthiness of kale, and the tanginess of feta cheese.

It’s a filling dish that’s perfect for brunch or a light dinner.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 small sweet potato, peeled and diced
• 2 cups kale, chopped
• 1/3 cup crumbled feta cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an ovenproof skillet over medium heat. Add the diced sweet potato and sauté for 5–7 minutes until tender.
3. Add chopped kale to the skillet and cook for an additional 3 minutes until wilted.
4. In a bowl, whisk together the eggs, milk, salt, and pepper.
5. Pour the egg mixture over the sweet potato and kale, ensuring it’s evenly distributed.
6. Sprinkle crumbled feta cheese on top.
7. Transfer to the oven and bake for 10–12 minutes or until the eggs are set and the top is golden.

This frittata brings together the best of savory and sweet flavors, with the roasted sweet potato adding richness and the kale providing a fresh bite.

The feta cheese adds a creamy, salty element that makes every bite satisfying. It’s a great way to enjoy hearty ingredients without feeling too heavy.

Cherry Tomato, Mozzarella & Basil Frittata

For a classic combination that screams summer, this frittata brings together juicy cherry tomatoes, fresh mozzarella, and fragrant basil.

It’s light, fresh, and bursting with flavor—ideal for a weekend brunch or a light lunch.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, torn into small pieces
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add the halved cherry tomatoes and cook for 3–4 minutes until they begin to soften and release their juices.
4. Pour the egg mixture into the skillet, stirring gently to combine with the tomatoes.
5. Sprinkle fresh mozzarella and basil over the top.
6. Transfer to the oven and bake for 8–10 minutes or until the eggs are set and the mozzarella is melted.

This frittata is as simple as it is delicious.

The sweet burst of cherry tomatoes pairs perfectly with the creamy mozzarella and the freshness of basil. It’s light but packed with flavor, making it a perfect choice for a quick summer meal or a beautiful brunch dish.

Asparagus, Parmesan & Lemon Frittata

This light and zesty frittata combines the freshness of asparagus with the richness of Parmesan cheese and a hint of lemon.

It’s the perfect spring-to-summer transition dish, offering bright flavors and a touch of indulgence.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, lemon zest, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add the asparagus pieces and sauté for 4–5 minutes until tender.
4. Pour the egg mixture over the asparagus and cook for 2–3 minutes until the edges start to set.
5. Sprinkle grated Parmesan cheese over the top.
6. Transfer to the oven and bake for 10–12 minutes, or until the eggs are set and lightly golden.

The fresh asparagus provides a satisfying crunch, while the Parmesan adds a savory depth to the dish.

The lemon zest gives it a bright, refreshing note that perfectly complements the richness of the eggs and cheese. This frittata is an elegant yet easy dish to serve for a light lunch or dinner.

Carrot, Zucchini & Parmesan Frittata

This vibrant and colorful frittata combines the sweetness of grated carrots and zucchini with the rich, nutty flavor of Parmesan.

It’s a light yet satisfying dish that’s perfect for a nutritious breakfast or a quick weeknight meal.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add the grated zucchini and carrot, and sauté for 3–4 minutes until softened and any excess moisture has evaporated.
4. Pour the egg mixture over the vegetables and stir gently.
5. Sprinkle grated Parmesan cheese over the top.
6. Transfer to the oven and bake for 10–12 minutes, or until the eggs are set and golden brown.

This frittata is an excellent way to sneak in some extra vegetables while enjoying a satisfying meal.

The sweetness of the carrots and zucchini contrasts beautifully with the sharpness of the Parmesan, making this dish flavorful and nutritious.

Shrimp, Avocado & Cilantro Frittata

A tropical twist on the classic frittata, this dish combines succulent shrimp, creamy avocado, and fresh cilantro.

With a touch of lime to finish, it’s a refreshing and protein-packed frittata perfect for a summer brunch or a light dinner.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1/2 lb shrimp, peeled and deveined
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, lime juice, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add the shrimp and sauté for 2–3 minutes until they are pink and cooked through.
4. Pour the egg mixture into the skillet and cook for 2–3 minutes until the edges begin to set.
5. Sprinkle the diced avocado and cilantro over the top.
6. Transfer to the oven and bake for 8–10 minutes, or until the eggs are fully set.

This frittata feels like a vacation in a bite, with the juicy shrimp and creamy avocado adding rich textures, while the cilantro and lime provide a refreshing, zesty touch.

It’s an ideal dish for a summer meal when you want something light but flavorful.

Bacon, Spinach & Swiss Cheese Frittata

This savory frittata combines crispy bacon, tender spinach, and creamy Swiss cheese for a deliciously indulgent yet balanced meal.

It’s the perfect option for a satisfying breakfast or brunch that will keep you full and energized.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 4 slices bacon, cooked and crumbled
• 2 cups fresh spinach, chopped
• 1/2 cup shredded Swiss cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Add spinach and sauté for 2–3 minutes until wilted.
4. Pour the egg mixture over the spinach, stirring gently to combine.
5. Sprinkle crumbled bacon and shredded Swiss cheese over the top.
6. Transfer to the oven and bake for 10–12 minutes, or until the eggs are set and golden.

The smoky bacon pairs perfectly with the creamy Swiss cheese, while the spinach adds a fresh note to balance the richness of the dish.

This frittata is satisfying and comforting, making it a great choice for brunch or dinner.