Summer Vegetable Frittata with Potatoes and Corn
This colorful summer frittata brings together golden potatoes, sweet corn, red bell pepper, tomatoes, and fresh basil in one oven-safe skillet. Hearty enough for breakfast, brunch, or a light supper, it is equally delicious with or without the optional Swiss cheese.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes |
Why You’ll Love It
Potatoes and corn make the frittata satisfying without feeling heavy.
Colorful summer vegetables provide freshness, texture, and natural flavor.
The entire recipe is prepared in one oven-safe skillet.
Leftovers reheat well for an easy breakfast or lunch.
Ingredients
1 pound Yukon Gold potatoes, cut into ½-inch dice
2 tablespoons olive oil, divided
½ medium yellow onion, finely chopped
½ medium red bell pepper, diced
1 cup fresh or frozen corn kernels, thawed if frozen
2 garlic cloves, minced
1 cup cherry or grape tomatoes, halved
8 large eggs
¼ cup whole milk
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes, optional
⅓ cup chopped fresh basil, divided
½ cup shredded Swiss cheese, optional
Equipment
Cutting board
Chef’s knife
Measuring cups and spoons
10-inch oven-safe nonstick or well-seasoned cast-iron skillet
Medium mixing bowl
Whisk
Thin spatula
Instructions
1. Prepare the Oven
Preheat the oven to 375°F.
2. Cook the Potatoes
Heat 1 tablespoon of the olive oil in a 10-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat.
Add the potatoes and cook for 10–12 minutes, stirring occasionally, until lightly golden and nearly cooked through. If the potatoes begin browning before they are cooked through, add 1–2 tablespoons of water and cover the skillet for several minutes.
Transfer the potatoes to a plate.
3. Sauté the Vegetables
Add the remaining tablespoon of olive oil to the skillet.
Add the onion and red bell pepper and cook for 5–6 minutes, stirring occasionally, until softened.
Stir in the corn and cook for 2 minutes. Add the garlic and cook for 30 seconds, stirring constantly.
Return the potatoes to the skillet and gently stir in the tomatoes. Spread the vegetables into an even layer.
4. Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, milk, black pepper, and crushed red pepper flakes, if using.
Stir in approximately three-quarters of the basil and the Swiss cheese, if using.
5. Begin the Frittata
Pour the egg mixture evenly over the vegetables. Gently shake the skillet so the eggs settle around the potatoes and vegetables.
Cook over medium-low heat without stirring for 3–4 minutes, or until the edges begin to set.
6. Bake the Frittata
Transfer the skillet to the oven and bake for 12–16 minutes, or until the eggs are just set in the center.
The frittata should look slightly puffed, and a knife inserted near the center should come out without wet egg clinging to it.
If additional color is desired, broil the frittata for 1–2 minutes, watching it closely.
7. Rest and Serve
Remove the skillet from the oven and let the frittata rest for 5–10 minutes.
Run a thin spatula around the edge, then cut the frittata into wedges. Finish with the remaining fresh basil and serve warm or at room temperature.
Cook’s Note
Choose Yukon Gold or red potatoes and cut them into evenly sized ½-inch pieces so they cook at the same rate.
Fresh corn is especially flavorful during summer, but thawed frozen corn works well year-round. Halved cherry or grape tomatoes release less liquid than chopped full-size tomatoes.
The Swiss cheese is optional. If using it, compare labels and select the lowest-sodium variety available. For a dairy-free version, omit the cheese and replace the milk with unsweetened plain nondairy milk.
Avoid overbaking; the eggs will continue to set as the frittata rests.
Make Ahead
The potatoes, onion, bell pepper, corn, and garlic may be cooked up to one day ahead and refrigerated in an airtight container.
When ready to prepare the frittata, return the vegetables to the skillet and warm them briefly before adding the tomatoes and egg mixture.
Storage
Refrigerate leftover frittata in an airtight container for up to 4 days.
Serve cold or at room temperature, or reheat individual wedges in a covered skillet over low heat, in a 300°F oven for approximately 10 minutes, or in an air fryer at 300°F for 3–5 minutes.
Freezing is not recommended because the potatoes and tomatoes may become watery after thawing.
Complete the Meal
Serve this colorful summer frittata with fresh fruit salad and a Quick Pickled Cucumber Salad for an easy breakfast, brunch, or light supper.