Solstice Paleo Veggie Frittata

The summer solstice always makes me want to cook with absolutely everything in my garden at once. This frittata happened one June morning when I had more vegetables than refrigerator space and a house full of weekend guests who needed feeding. Now it is my go-to for turning that overwhelming summer bounty into something that feels like a celebration on a plate.

Last year I made this for my sister who had just started eating Paleo and was convinced breakfast would be boring forever. Watching her face light up when she realized she could still have something this satisfying and pretty was honestly better than the frittata itself though it was a close second.

Ingredients

• 1 small zucchini, diced: Summer squash at its peak needs almost no help to shine, just a quick dice into even pieces so everything cooks at the same rate
• 1 red bell pepper, diced: The sweetness of red peppers balances the earthier vegetables and looks gorgeous against the yellow eggs
• 1 cup baby spinach, roughly chopped: It wilts down to almost nothing but adds that gorgeous green color and a nutrient boost nobody has to know about
• 1 small red onion, thinly sliced: Thin slices sweeten as they cook instead of overpowering everything else
• 1 cup cherry tomatoes, halved: They burst in the oven creating little pockets of concentrated summer flavor
• 8 large eggs: The backbone of the whole operation, room temperature eggs will give you the fluffiest result
• 2 tbsp fresh basil, chopped: Basil and eggs are one of those classic combinations for a reason, add more than you think you need
• 1 tbsp fresh chives, chopped: Their mild onion flavor bridges the gap between the vegetables and the eggs
• 1/2 tsp sea salt: Eggs need salt to come alive, do not be shy with it
• 1/4 tsp freshly ground black pepper: Just enough to give everything a little warmth in the background
• 2 tbsp extra-virgin olive oil: Use the good stuff here since the flavor really comes through in the finish

Instructions

Get your oven ready:

Preheat to 375°F so everything can go in without a moment of hesitation when the vegetables are perfectly sautéed

Start the aromatics:

Heat 1 tablespoon olive oil in a 10-inch ovenproof skillet over medium heat, add onion and bell pepper, and let them soften for 3 minutes until they start smelling sweet

Add the heartier vegetables:

Toss in the zucchini and cook for another 3 minutes until it is just tender, you want to maintain some texture not turn everything into mush

Finish with the delicate stuff:

Stir in cherry tomatoes and spinach and sauté just until the spinach wilts, about 1 minute, watching how quickly everything transforms

Whisk up the eggs:

In a large bowl, beat the eggs with basil, chives, salt, and pepper until the mixture is uniform and slightly frothy

Bring it all together:

Pour the egg mixture evenly over the vegetables and give the pan a gentle shake to distribute everything before the eggs start to set

Set the edges:

Cook on the stovetop over low heat for 3 to 4 minutes until you see the edges just beginning to firm up and pull away from the pan

Finish in the oven:

Drizzle the remaining olive oil over the top, transfer to the oven, and bake for 15 to 18 minutes until the center is set and the top is lightly golden

Let it breathe:

Cool for at least 5 minutes before slicing, this rest period is absolutely crucial for clean slices

Save

This recipe has become my answer to every question about what to bring to brunch, potlucks, and impromptu summer dinners on the patio. Something about cutting into those colorful layers makes people feel taken care of in a way that feels like home.

Make It Your Own

The beauty of a frittata is how forgiving it is once you understand the basic technique. I have made this with whatever looks desperate in the crisper drawer and never once had a bad result.

Timing Is Everything

The stovetop to oven transition is what makes restaurant frittatas feel special and home ones sometimes turn into sad scrambled eggs. Do not rush the pre-bake step even if you are hungry.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness and makes this feel like a complete meal. For brunch, some roasted potatoes on the side never hurt anybody.

• Leftovers keep beautifully for breakfast the next day
• A dollop of avocado on top adds nice creaminess
• Hot sauce is never a bad idea if you like a little heat

Save

There is something deeply satisfying about a dish that celebrates exactly what the season is offering right now. Hope this brings some solstice energy to your table.

Recipe FAQs

→ Can I substitute the vegetables in this dish?

Yes, you can swap in any seasonal vegetables like asparagus, mushrooms, or kale to suit availability and taste.

→ What type of pan works best for cooking this frittata?

A 10-inch ovenproof skillet is ideal as it allows for even cooking on the stove and finishing in the oven.

→ How do fresh herbs enhance the flavor?

Fresh basil and chives add aromatic brightness and depth, complementing the vegetables and eggs beautifully.

→ Is this dish suitable for a paleo and dairy-free diet?

Yes, it omits dairy and grains, aligning perfectly with paleo and dairy-free dietary preferences.

→ Can I add protein like bacon or smoked salmon?

Adding cooked bacon or smoked salmon is possible but may not strictly align with paleo guidelines due to cured meats.