Ingredients
Vegetables
- ¾ pound zucchini (2 medium, finely diced)
- ¾ pound summer squash (yellow or patty pan) (2 medium, finely diced)
- ½ pint cherry tomatoes (about 12, halved; or 1 medium regular tomato cut into thin wedges)
For Roasting and Cooking
- Olive oil (3 tablespoons total, divided)
- Sea salt (1 teaspoon + ½ teaspoon, divided)
Egg Mixture
- 8 large eggs
- ¼ cup roughly chopped fresh basil
- ½ cup crumbled feta cheese (optional)
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss Vegetables: In a bowl, combine the diced zucchini, summer squash, and halved cherry tomatoes. Toss them with 2 tablespoons of olive oil and 1 teaspoon of sea salt to coat evenly. Spread the mixture out in an even layer on the prepared baking sheet.
- Roast Vegetables: Bake the vegetables for about 20 minutes until they are soft, lightly browned, and caramelized, tossing once halfway through to ensure even cooking. Return to the oven for an additional 5 minutes. Once done, remove and set aside. These roasted vegetables can be prepared up to three days ahead of time for convenience.
- Beat Eggs: While the vegetables are roasting, crack 8 large eggs into a large mixing bowl. Add ½ teaspoon of sea salt and beat thoroughly until the yolks and whites are fully combined and slightly frothy.
- Cook Base Layer: Heat 1 tablespoon of olive oil in a large (approximately 15-inch) oven-proof skillet over medium-low heat. Swirl the oil to coat the pan completely. Add half of the roasted vegetable mixture in an even layer. Pour the beaten eggs evenly over the vegetables, ensuring the eggs cover the pan surface. Sprinkle half of the chopped fresh basil over the egg mixture. Cook on the stovetop until the sides are set but the top still has a shallow layer of uncooked eggs, about 5 minutes.
- Add Toppings and Finish in Oven: Evenly scatter the remaining roasted vegetables and, if using, crumble the feta cheese over the top. Transfer the skillet to the preheated oven and bake for 2 to 5 minutes, or until the eggs are fully set. Alternatively, you can switch the oven to broil and broil for 1 to 2 minutes to finish the top, watching carefully to avoid burning.
- Rest and Serve: Let the frittata rest in the skillet for at least 5 minutes to finish setting and to make slicing easier. Garnish with the remaining chopped basil. Cut into wedges and serve warm, accompanied by a simple salad for a nutritious and flavorful low-FODMAP meal.
Notes
- Using an oven-proof skillet allows for easy transition from stovetop to oven without transferring the frittata.
- The roasted vegetables can be made a few days in advance to save time on the day of serving.
- Feta cheese is optional; omit for a dairy-free version or replace with a vegan cheese alternative if desired.
- Keep a close eye when broiling to prevent the frittata from burning.
- This dish is naturally gluten-free and suitable for vegetarian diets.
- Serve with a side salad or crusty bread for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
