The Ultimate Summer Frittata
RECIPES

The Ultimate Summer Frittata

One of my favorite ways to beat the heat and serve up something satisfying is to prepare a frittata with ingredients that are both seasonal and colorful.

Ready IN
40 mins
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By Diane Rossen Worthington
Updated:

While the heat continues to pound us from coast to coast, I cook as simply as possible. No long simmering stews or soups for me. I am moving toward no-cook chilled soups, chilled precooked salmon or shrimp, tomato, and fruit salads, crisp vegetable salads, or barbecued anything.

One of my favorite ways to beat the heat and serve up something satisfying is to prepare a frittata with ingredients that are both seasonal and colorful. I usually do this in the morning before the afternoon heat sets in. Frittatas can be eaten warm or at room temperature and served for brunch, lunch, or supper. That’s why they easily fit into my summer menus. Use this recipe as a template for whatever ingredients you prefer. If you are just adding veggies, begin with Step 2.

The classic Italian frittata is a flat, round omelet cooked over low heat until firm and finished in the oven. Frittatas can be simple or as multilayered as this version that includes sausages, zucchini, mushrooms, and plum tomatoes tucked inside. To round out the meal, serve with roasted baby potatoes.

Vegetable Sausage Frittata
Diane Rossen Worthington
Time
40 mins
(Prep 15 minsCook 25 mins)
Ingredients
  • 2 sweet Italian sausages (1/3 to 1/2 pound total)
  • 2 hot Italian sausages (1/3 to 1/2 pound total)
  • 12 large eggs
  • salt
  • pepper
  • 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 medium shallots, finely chopped
  • 1/2 pound fresh mushrooms, thinly sliced
  • 2 small zucchinis, thinly sliced
  • 1 medium garlic clove, minced
  • 4 medium plum (Roma) tomatoes, sliced
Garnish
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped fresh basil leaves
Instructions
STEP 1
In a medium skillet over medium heat, cook the sausages, turning frequently until browned, about 10 minutes. Drain on paper towels and let cool. Cut into 1/4-inch-thick slices and set aside.
STEP 2
Preheat the oven to 425 degrees F.
STEP 3
In a medium bowl, whisk together the eggs with salt and pepper. Stir in 1 1/4 cups of the cheese. Set aside.
STEP 4
In an ovenproof nonstick 12-inch skillet over medium-high heat, melt the butter with the olive oil. Add the shallots and saute until softened but not brown, about 3 minutes. Add the mushrooms and saute for 1 to 2 minutes. Add the zucchini and continue cooking for 2 minutes. Add the garlic and saute for 1 minute. Arrange the sausage slices around the vegetables and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
STEP 5
Pour the egg mixture over the sausages and vegetables and cook over medium-low heat, stirring occasionally, until lightly browned on the bottom, about 5 minutes. Arrange the sliced tomatoes around the edge of the skillet. Sprinkle with the remaining 1/4 cup cheese.
STEP 6
Transfer the skillet to the oven and bake until the frittata is puffed and brown, 10 to 15 minutes. Remove from the oven and invert onto a plate. Invert again onto a serving platter, so the tomato border faces up. (Alternatively, serve directly from the pan.) Garnish with the sour cream and basil, if desired. Use a pizza cutter to serve.
Advance preparation:
Although it will be completely different in texture and taste, the frittata may also be made one day ahead, refrigerated and served at room temperature.
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Diane Rossen Worthington
Diane Rossen Worthington
Author
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at SeriouslySimple.com. Copyright 2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.