This frittata is perfect for late summer evenings when you want something quick, fresh, and forgiving. I remember making it last August while Ellie tugged at my apron and Muffin circled the chair like a tiny food inspector. It uses simple garden veg and turns them into a proper family meal without a lot of fuss.
I call it an easy frittata recipe because it comes together fast, feeds a few people, and forgives little mistakes. No crust to fuss with, just eggs that set around juicy cherry tomatoes and wilted spinach, with a bit of fresh herb to lift it. It works for brunch or a quick supper, and honestly it is often even better the next day straight from the fridge.
My favourite thing about it is how it shows off late summer produce. The tomatoes give bright pops, the spinach keeps it light, and the eggs hold it all in place. Try it once and you will see why I make it again and again.
Preheat your oven to 375 °F. If you plan to finish the dish on the stovetop, skip this step.
In a bowl, whisk together 6 eggs with ¼ cup milk and 1 tablespoon melted ghee. Set aside.
In a large cast iron skillet over medium-high heat, melt 1 tablespoon ghee and add 1 thinly sliced shallot with a big pinch of salt. Cook, stirring often, until caramelized and soft, about 3 minutes.
Add 1 cup halved tomatoes and cook, without stirring, for a few minutes.
Add ¼ cup fresh chopped parsley and 1 cup chopped spinach and stir until just barely wilt.
Immediately pour the egg mixture into the skillet. Cook for 1-2 minutes. Gently remove from the stovetop and transfer to the preheated oven.
Bake for about 10-12 minutes until the eggs have just set and the center is no longer wobbly. Carefully remove from the oven.
Let stand for a few minutes before serving. Slice and serve.
You do not need fancy gear, just a few basics that make the job easier. A large cast iron skillet is ideal because it goes from stove to oven and gives those nice browned edges. If you do not have that heavy black pan, a regular oven safe frying pan or a baking dish will work too, though you might miss the crisp bits.
Grab a medium bowl for whisking the eggs with the milk and melted ghee. A whisk or a fork is fine. You will also want a sharp knife and a stable cutting board for the shallot and the cherry tomatoes. A spatula or wooden spoon helps you stir the veg, and oven mitts save fingers when you pull the hot pan out. Oh, and a measuring cup for the milk and a tablespoon for the ghee keeps things consistent, but if you like to eyeball seasonings that is fine too.
Heat the pan before you add the fat and shallots. This helps the shallot soften and get a little colour without going soggy. Get the pan medium hot, then add the ghee and the sliced shallot. It sizzles and browns nicely. You will get a better set on the bottom and less chance of a watery frittata.
Cut the cherry tomatoes in half and let them sit cut side down in the pan for a minute before you stir. That concentrates their sweetness and gives small bursts of tomato in every bite. Do not stir too much or you will mash them. Add the spinach last so it just wilts into the mix.
I whisk the eggs with the milk and a tablespoon of melted ghee. It makes the eggs a bit richer and helps them lift in the oven. If you need to avoid dairy, use a plant based milk and oil instead. Lots of cracked black pepper wakes the whole thing up, so do not be shy.
When it goes in the oven, bake until the centre is just set with no wobble. That usually takes about ten to twelve minutes at 375 degrees Fahrenheit. Check at ten minutes, because ovens differ. Let it rest for a few minutes when it comes out so it finishes gently and stays moist. I usually glance at the clock while stopping Muffin from stealing a tomato, and that timing works every time.
One more little trick: add a pinch of chilli flakes if you like heat. I do sometimes. It gives a quiet tickle of spice that plays well with the tomatoes.
This frittata is forgiving, so experiment with what you have in the fridge. Here are a few ideas that I use when I want to change things up.
Crumble feta over the top before baking for salty pockets that cut through the eggs. Swap some spinach for arugula if you want a peppery bite. It is perfect as a healthy breakfast casserole that feeds the family and it gives a nice Mediterranean feel if you add oregano and lemon zest.
Fry diced bell pepper and cooked sausage first, then pour the eggs in. The peppers add colour and a little crunch, and the sausage makes it more filling. This tweak is great if you want a proper satisfying meal with hardly any carbs, sort of like a low carb egg bake but with more personality. Add avocado on the side for creaminess.
Grate zucchini and fold in fresh corn kernels for colour and sweet pops. This is a farmers market recipe style of dish that uses up seasonal overflow. It is lighter, colourful, and great for kids who like a lot going on. Works well for a lighter brunch when you have people over.
None of these changes break the core method, so try what suits your kitchen and your mood. Not every tweak will be a winner, but that is how favourites get discovered.
Serve the frittata warm, sliced straight from the pan. I like it with crusty bread to mop up any juices and a simple green salad dressed with lemon and oil. Fresh fruit on the side pairs nicely, especially berries or melon that cool the plate down.
If you are wondering what to do with cherry tomatoes, halve a few more raw and scatter them on top for extra freshness. A drizzle of good olive oil and a sprinkle of chopped herbs finishes it off. For a heartier meal, roast some potatoes or add grilled chicken slices. Or keep it light with yogurt and honey on the side.
A mimosa is lovely for brunch and herbal tea works for a quiet evening. Sometimes I eat a cold slice from the fridge and call it dinner. No rules. Just what works for your day.
However avoid heavy sauces that can mask the simple flavours. Keep it bright and simple so the late summer produce is still the star.
Yes. If you do not have a heavy black pan, use an oven safe skillet or a baking dish. Cook the veg on the stove first, then transfer to the dish to bake. You will miss some crisp edges but it will still be tasty. I once used a ceramic dish when my pan was dirty and nobody complained.
Store slices in an airtight container in the fridge for up to three days. Reheat in the microwave for a minute or warm in the oven at 350 degrees Fahrenheit until hot. If it seems a bit dry, add a splash of water before microwaving to bring back some moisture. I pack slices in Ellie s lunchbox all the time and she eats them cold too.
If you need to avoid dairy, pick a neutral plant milk like oat or soy and use oil instead of ghee. The texture stays good and you can add nutritional yeast if you miss the cheesy note. My friend who cannot have lactose loves this version and I do too.
Yes. Bake, cool, and portion. It keeps well and saves frantic mornings. Make sure it cools fully before storing to avoid sogginess. Ready made slices are a lifesaver on busy days when someone changes their mind about dinner five minutes before you start cooking.
Yes. Stir in cooked bacon, ham, or sausage before the eggs. It adds savoury depth and makes it more of a main meal. Start with small amounts so the veg still gets a look in.
This Late Summer Frittata is not only delicious but also versatile. Easy, simple and wholesome recipe. Try out this recipe and share your feedback in the comments!
It's the best summer breakfast in under 20 minutes!
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