Whether you’re searching for healthy breakfast recipes, or looking for a way to use all of your seasonal summer produce before it goes bad, our chef-in-residence Bobby Flay has a summer frittata recipe that’ll help you feed the fam, and clean out the fridge.

Shop all of your summer produce at MisfitsMarket.com, then follow along with this hearty, flavor-packed breakfast recipe we know you’re gonna love.

Get the recipe for Bobby Flay’s Summer Green Frittata:

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Bobby Flay’s Summer Veggie Frittata

Author: Misfits Market

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Ingredients

Scale

For the frittata:

2 tablespoons avocado oil
2 shallots, thinly sliced
1 large zucchini, grated and drained of liquid (we recommend squeezing it dry in a cheesecloth)
12 eggs, whisked well
Kosher salt and freshly ground black pepper
6 ounces feta cheese, lightly crumbled
½ cup Basil-Ricotta (see below)
2 tablespoons Parmesan cheese, grated for garnish
Extra virgin olive oil, for drizzling
Handful of baby arugula leaves, for garnish (optional)

For the basil-ricotta:

1 cup basil leaves
½ jalapeno, seeded and roughly chopped
¼ cup pine nuts
2 garlic cloves
1/3 cup Parmesan cheese, grated
Kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil
1/3 cup ricotta cheese

Instructions

Preheat the oven to 350° F.
Heat the oil in a large non-stick skillet over medium heat.
Sauté the shallots until they begin to soften, about 2 minutes. Add the grated zucchini and cook, stirring occasionally, about 2 minutes.
Add the whisked eggs to the pan, season with salt and pepper, and immediately begin to stir, carefully scraping the bottom and sides of the pan lightly to fully incorporate.
Add the feta cheese into the eggs and place the pan into the oven to finish cooking. Cook until the eggs are set and golden brown, about 17-20 minutes.
For the Basil-Ricotta: Add the basil, jalapeno, pine nuts, garlic, Parmesan, salt, and pepper to a food processor and pulse to combine. With the motor running, slowly add the olive oil until smooth. Place the ricotta into a small bowl, and add 2 tablespoons of the basil pesto in a swirling motion, to marble it in.
Remove the frittata from the oven and slather the basil-ricotta on the top. Garnish with the Parmesan, a drizzle of olive oil, and the baby arugula leaves. Serve and enjoy!