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Summer Frittata

This dish came to be from going to the local farmers market and basically buying whatever was freshest at the time. I love eggs and fresh veggies, so why not marry the two and create a stunning frittata. What I’ve outlined here is the recipe that I used this time around, but know it’s almost never the same! It’s always based on whatever is in season. You can use breakfast sausages or bacon, zucchini or mushrooms, even cheese- I encourage you, as always, to make this your own. Just follow the general guidelines and it’s all good. This is something you could easily also bake into a quiche as well, but sometimes you just don’t have time for crust! This came together in about 30 minutes, including prep time and 15 minutes of inactive cooking time- that’s a win.

I also wanted to thank The Casual Gourmet, a local store here in Hamilton, for collaborating with me on this post. Check out their website, linked here, for an amazing selection of premium kitchenware's and fresh products!


  • 4 Breakfast Sausages

  • 1 Zucchini

  • 1 Ear of Corn

  • 1 Shallot

  • 2 cloves Garlic

  • 8 Eggs


First, prep all of your veggies. If you’re using sausages, remove them from their casings. Finely chop your shallots and garlic. I like to mandolin both my garlic and the zucchini so there’s nice large rounds in the frittata. For the corn, I leave it raw because it will cook in the oven. The easiest way to remove is to put a small bowl, inverted, into a larger bowl and simply slice down the sides. No need to buy any fancy corn removing tools.

Once all of your fillings are prepared, begin browning your sausage in a cast iron skillet (that is important- cast iron skillet!!!). Once fully cooked, add you shallots and garlic and cook until fragrant, about 2 minutes. Then add your zucchini and corn and continue to combine until the zucchini rounds begin to soften.

While that finishes cooking, whisk together 8-12 eggs (depending on how many people you’re feeding) with some salt and pepper.

Once the filling is ready, add your eggs and just give it a quick mix to ensure the egg reaches all the way to the bottom and edges of the pan.

Put your skillet into a preheated 400℉ oven and bake for 15-20 minutes, or until the top is set and the edges are slightly golden.

Allow the frittata to cool for about 5 minutes before slicing. Then just slice up and enjoy!


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