This Garden Herb Frittata recipe is sponsored by Minerva Dairy. All thoughts and opinions are 100% my own.

This Garden Herb Frittata is bursting with vegetables, cheese, herbs.  Can be made ahead for a delicious and quick breakfast or bunch!

This Garden Herb Frittata just screams sunshine to me!  

It reminds me of a beautiful and bountiful summer garden full of the best produce and herbs one can put into their backyard or grab at their local farmers market.

You can also add meat if you’d like such as sausage, bacon, ground turkey, turkey bacon or ham.

The options are endless and that’s what makes a frittata so fun and simply delicious!

What I love about a frittata is how versatile it can be.

You can add any vegetables, cheese, herbs to the egg mixture and create a unique dish each and every time.

I started this dish with Minerva Dairy Garlic Herb Butter.

Minerva butter is slow churned and 85% butterfat butter which is results in a creamier, richer, and more flavorful butter.  It also brings the garlic to this dish which pairs beautifully with the vegetables and herbs.

Minerva Dairy has been making since 1894, so when it comes to better butter, there’s no butter better than Minerva.

Click here to find Minerva butter near you or simply order online! They’ve got a variety pack including the garlic herb butter used here.

Grocery list

Here are the ingredients you need for this frittata

• eggs
• heavy cream
• dill
• fresh basil
• red bell pepper
• yellow onion
• zucchini
• Minerva garlic herb butter
• salt and pepper
• green onion, if desired
• spinach and arugula mix
• sharp white cheddar
• colby jack
• cherry tomatoes

Step by step instructions

1. Preheat oven to 350°
2. Into a bowl, add eggs, cream, dill and basil and beat to combine.  Set aside
3. 
4. Into a 10″ medium skillet (I used a cast iron pan) over medium low heat, add butter.  Allow to melt and stir in chopped vegetables; red pepper, zucchini and onion.  Cook until softened, about 5 minutes.  Allow to cool.
5. 
6.  
7. Add cooled vegetables to egg mixture and fold in spinach and cheeses.
8. 
9. Pour mixture in same skillet used to sauté vegetables and bake in the oven for 30 minutes or until eggs are set in the middle.
10. Cut into slices and top with sliced cherry tomatoes and additional herbs, if desired.

Recipe variations and tips

• This frittata would be delicious with fontina cheese, goat cheese or swiss cheese. 
• Switch up the herbs and use rosemary, chives and/or thyme.
• Make it a spicy Mexican frittata and add chorizo, diced jalapenos and cilantro.  Top with pico de gallo or salsa, sour cream and guacamole.  I’m totally doing this next!

Common questions

• Can this be made ahead?
  • Yes, you can fully bake this frittata the night before and slice when ready to serve and reheat in the microwave.
• Can I make this frittata on the stove top?
  • Absolutely!  What’s so great about a frittata is that it’s cooked slowly, at low heat, so you can easily cook this on the stovetop.

Serving Suggestions

We like to serve this frittata with a side of sweet potato tots, fruit and/or a small side salad for a light brunch.

Enjoy more butter recipes

Easy Popovers with Blueberry Basil Butter

Minerva Dairy Potato Soup

Garlic Butter Pasta with Chicken from The Pinning Mama

I don’t know about you, but I want to host a brunch with all my friends and serve this amazing frittata immediately.  Serve with some mimosas and you’ve got yourself great food and company!

 

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