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Bobby Flay’s Summer Veggie Frittata +Video

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, 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: 

Get organic produce delivered with Misfits Market

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Bobby Flay’s Summer Veggie Frittata

  • Author: Misfits Market



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


  1. Preheat the oven to 350° F.
  2. Heat the oil in a large non-stick skillet over medium heat.
  3. Sauté the shallots until they begin to soften, about 2 minutes. Add the grated zucchini and cook, stirring occasionally, about 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Hungry for more? Try these other Bobby Flay breakfast recipes:

Bobby Flay’s Butternut Squash and Goat Cheese Crostata

Bobby Flay’s Gloriously Gooey Bacon, Egg, and Cheese

Bobby Flay’s Crepes Suzette with Cara Cara Orange Sauce