Summer Veggie Mozzarella Frittata

Don't get me wrong, I love summer but the heat...Oh the heat! I really can't take it. We've been having such a beautiful transition from Spring to Summer this year (a rare thing in Utah) but we just got slapped by summer (a phrase I'm trying to make happen, feel free to share). We've been in the 90's all week which means I'm pretty much confined to the indoors. Usually with all the heat I try to limit my 'cooking' (hallelujah for my crock-pot!) but I got this stuck in my head and couldn't wait to try it.

I had a summer squash leftover from last week's meal plan and we had quite a few eggs we need to use up. So I ran to the store, got a few more things, and made this delicious veggie frittata. It may seem overwhelming but it was really pretty easy. I made this recipe to fit my 12" cast iron skillet, so adjust quantities as needed to fit your skillet. Also, I had to work out the temperature and timing on this one so keep a close eye and be sure to test with a knife to be sure it's done. So grab your veggies and try this tasty dish. It might, just might, make you forget the awful heat outside.


Summer Veggie Mozzarella Frittata


  • 4 Cups (approx) Red Potatoes, sliced
  • 1 Summer Squash
  • 1 Red Onion
  • 1 Cup Shredded Mozzarella
  • 1/2 Cup Green Onions
  • 1/2 Cup Bacon, cooked and chopped
  • 18 Eggs
  • 2 TBSP Balsamic Vinegar
  • 2 - 4 TBSP Olive Oil
  • 1 - 10 oz. Bag Chopped Spinach, cooked

Cooking Directions

  1. Add 1-2 TBSP olive oil to skillet over med-high heat. Add potatoes and cook until just soft.
  2. Move potatoes to bowl, set aside.
  3. Slice red onion and summer squash. Add to skillet and saute until soft.
  4. Add 1-2 TBSP balsamic vinegar to skillet with red onion and summer squash.
  5. Add cooked spinach to skillet with red onion and summer squash, stir to combine. Remove from heat.
  6. Preheat oven to 400 degress.
  7. Spray bottom and sides of large, oven-safe skillet with cooking spray.
  8. Layer 1/4 cup of chopped bacon on bottom of skillet.
  9. Layer half of sliced potatoes over chopped bacon forming a flat and even layer.
  10. Spread vegetable mix over potatoes forming an even layer.
  11. Top with sliced potatoes forming a third even layer.
  12. Break eggs into a bowl, add green onions and mozzarella cheese, and whisk until combined.
  13. Pour egg mixture over layered vegetables gently spreading them to let the egg mixture seep into bottom on the pan.
  14. Top with remaining bacon.
  15. Place skillet in oven for 25-30 minutes or until a knife entered into the center comes out clean.
  16. Remove from oven and let sit for 10 minutes.
  17. Run a butter knife along the edges of the pan to loosen frittata and invert onto cutting board or platter.
  18. Slice and serve.