When the what-should-we-have-for-dinner scramble hits our house, eggs are my go-to. Whipped and scrambled, fried on toast, hard-boiled and chopped on salad… eggs pull infinite duties around here.

But our favorite farm-to-table summer time egg dish? Frittata. Simple. Practically kitchen klutz proof and they don’t require any special ingredients. I literally use whatever veggies (and/or meat) I have on hand. Chop, saute, whip, and bake. A complete, nutritious dinner in 20 minutes or less. And it’s a real 20 minutes or less — not a Food Network time estimation. {It always takes me at least twice as long as they tell me it should take…}

Fritattas are especially yummy during the summer months with farmers market veggies in abundance and fresh herbs sprouting like weeds in our tiny backyard. Add a side of fresh fruit or roasted potatoes and bon appetito. Mom’s sanity saved. Kid-approved.

Summer Veggie Frittata

20 minutes | Serves 4


  • 1/4 red onion,  chopped
  • Handful of fresh cilantro
  • 1/2 cup of chopped pepper (red, orange, green)
  • 1/2 cup of chopped mushrooms
  • 1/2 cup chopped broccoli
  • 6 extra large eggs
  • Sea Salt
  • Pepper
  • Garlic Powder
  • Olive Oil


1. Heat your oven to 350 F. Chop your veggies and cilantro.

Kid Pleaser - Summer Veggie Frittata, (cool) progeny

2. Heat two tablespoons of olive oil over medium high heat in an oven-safe frying pan. Make sure to coat the pan in the olive oil so your frittata won’t stick! Saute onions, broccoli and peppers for five minutes. Add mushrooms. Consider sauteing until tender. Toss in cilantro.

Kid Pleaser - Summer Veggie Frittata, (cool) progeny

3. While veggies are cooking, whisk 6 eggs until frothy. Add a pinch each of sea salt, pepper and garlic powder. Continue whisking (if you’re not dairy free like I am at the moment, you can also add a little whole milk and shredded cheese to this step!).

Kid Pleaser - Summer Veggie Frittata, (cool) progeny

4. Pour egg mixture over veggies. Keep over medium heat until the bottom solidifies a bit.


5. Pop in the oven for 12 minutes or so, until eggs have set completely.


6. Cool for a few minutes on the counter. Slice and serve!

Seriously though, whatever veggies you have on hand will work in this. We love to add fresh tomatoes, olives, basil, zucchini… you name it. A good way to try those ‘not quite sure what they are’ things from the CSA share (like garlic scapes), too!