A DairyGood Cookbook feature, this Summer Vegetable Frittata is a must make! You can find more dairy farmer stories and farm-inspired recipes in the DairyGood Cookbook - released June 2015.
Note: A well‑seasoned cast‑iron skillet is ideal for making this cheesy, veggie‑packed frittata. Cast iron distributes heat evenly and goes from stovetop to oven—and to the table for serving.
Yields: 6 Servings
1 Teaspoonfreshly ground black pepper
1 Teaspoonfresh thyme
1 Teaspoonfinely chopped fresh sage
1 Cupcrumbled feta cheese
1 Tablespoonvegetable oil
12 Ouncesbunch thin asparagus, trimmed & cut on diagonal in 1" pieces (about 2-1/2 cups)
1/2small zucchini or summer squash, trimmed, halved, and cut into moon shapes
2roma tomatoes, chopped
1 Cupshredded mozzarella cheese
Fresh thyme leaves (optional)
Preheat the oven to 400°F. Whisk the eggs, milk, salt, pepper, and herbs in a large bowl. Stir in the feta cheese; set aside.
Heat the oil over medium‑high heat in a 12‑inch oven‑safe skillet. When the oil is hot, add the asparagus and cook, stirring occasionally, for 5 minutes or until lightly browned. Add the zucchini and tomatoes and cook for 2 minutes more.
Pour the egg mixture over the vegetables, pulling the eggs away from the sides of the pan with a spatula so they flow to the bottom of the pan. Cook for 4 to 5 minutes.
When the eggs begin to set, sprinkle the shredded mozzarella over the top. Transfer the skillet to the oven. Bake for 8 to 10 minutes or until the top is golden. Cut into 6 wedges. Sprinkle with fresh thyme leaves, if desired. Serve immediately.