Summer Veggie Frittata
July is full of vibrant produce and long sunny days, making it the perfect time for light, protein-rich meals. This Summer Veggie Frittata combines eggs with zucchini, cherry tomatoes, and spinach for a colourful, nourishing dish that supports muscle health and energy for adults 50+. It’s gentle on digestion, easy to prepare, and packed with vitamins and minerals.
Quick to cook and versatile, this frittata works well for breakfast, lunch, or a light dinner. Its fresh flavours celebrate summer vegetables, making it an ideal choice for anyone wanting a wholesome, easy-to-digest meal. The recipe is simple, customizable, and satisfying, perfect for warm-weather days.
Ingredients
- 3 large eggs
- ¼ cup milk
- ¼ cup diced zucchini
- ¼ cup cherry tomatoes, halved
- ¼ cup chopped spinach
- 1 tablespoon olive oil
- Salt & pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk eggs, milk, salt, and pepper in a bowl.
- Heat olive oil in a skillet over medium heat; sauté zucchini, tomatoes, and spinach for 2–3 minutes.
- Pour egg mixture over vegetables.
- Transfer skillet to oven; bake 10–12 minutes until set.
- Cool slightly and serve warm.
This frittata is light, nutritious, and perfect for summer meals. It provides protein, fibre, and essential vitamins to support overall health. Enjoy it as a quick breakfast, lunch, or dinner that celebrates the season’s produce.
