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Summer Frittata


  • 1 Tbsp. olive oil
  • 2 shallots, chopped
  • ½ lb. asparagus, bottoms trimmed and cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, halved lengthwise and cut crosswise into ¼-inch slices
  • ¼ tsp. kosher salt
  • 6 large eggs
  • ¼ cup skim milk
  • ¼ tsp. fresh ground black pepper
  • Pinch cayenne pepper
  • 1 oz. finely grated Parmigiano-Reggiano
  • 1 Tbsp. fresh flat-leafed parsley, chopped
  • 8 large fresh basil leaves, chopped
  • 2 scallions, greens only, chopped


  1. Preheat broiler.
  2. Heat olive oil in a 10-inch ovenproof skillet over medium heat.
  3. Add shallots and cook until translucent.
  4. Add asparagus, red pepper, zucchini, and salt to skillet. Sauté until vegetables are just tender.
  5. While vegetables are cooking, whisk eggs in medium bowl until thoroughly combined. Then mix in milk, parmesan, black pepper, cayenne pepper, basil, parsley, and scallions.
  6. Pour egg mixture into skillet and cook. Using a spatula, lift up cooked egg around edges to let as much raw egg as possible flow underneath.
  7. Once edges are set, place entire pan ~6 inches from heat under broiler until egg is set and top is golden (2-3 minutes).
  8. Let cool slightly then loosen edges with a clean spatula and slide onto a large plate.

Yield: 6 servings
Serving Size: 1/6 frittata
Source: BWH Food Service

Summer Frittata nutrition label


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