This Garden Vegetable Frittata bakes into a golden, custard-set wedge studded with browned zucchini, tender broccoli, and wilted beet greens, brightened by Spiceology’s Greek Freak seasoning worked into both the vegetables and the eggs. The trick is patience at the stove: cooking the vegetables until the pan runs bone-dry before the custard meets them, so every slice holds its shape instead of weeping onto the plate.
The zucchini, broccoli, beet greens, onion, and garlic come from Mission Meadows Community Garden, picked close to the day they land in this dish. That freshness matters here more than most recipes — just-harvested produce carries less water and more flavor, keeping this frittata clean-cut, protein-rich, and satisfying whether served warm for breakfast or at room temperature for a summer picnic.
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Garden Vegetable Frittata
Zucchini, Broccoli & Beet Greens with Greek Freak Seasoning
Ingredients
US Standard | Metric
Eggs & Dairy
- 8 large eggs8 large eggs
- 1/2 cup heavy cream (or whole milk)120 ml
- 1 Tbsp Spiceology Greek Freak, divided9 g, divided
- 3/4 tsp kosher salt, divided3 g, divided
- 2 Tbsp olive oil30 ml
From the Garden
- 1 medium zucchini, diced (about 8 oz)227 g
- 1 cup small broccoli florets (about 4 oz)113 g
- 1 bunch beet greens, stems & leaves separated (about 4 oz)113 g
- 1/2 small yellow onion, diced70 g
- 2 cloves garlic, minced6 g
Instructions
- 1.
Preheat & prep.
Heat the oven to 350°F and oil a 9-inch pie dish or 8×8 baking dish.
- 2.
Steam the broccoli.
Heat olive oil in a 12-inch skillet over medium-high. Add broccoli, beet stems, and 2 Tbsp water. Cover and steam 3 minutes, until bright green.
- 3.
Sauté until dry.
Uncover, add onion and zucchini, and sauté 6–8 minutes until the zucchini browns and the pan is bone-dry. Wet vegetables make a frittata weep.
- 4.
Bloom the spice.
Add garlic and 2 tsp Greek Freak. Cook 45 seconds, until fragrant.
- 5.
Wilt the greens.
Add beet green leaves; toss 1–2 minutes until wilted. Drain, then cool 10 minutes — hot veg will scramble the eggs.
- 6.
Whisk the custard.
Whisk eggs, cream, remaining 1 tsp Greek Freak, and salt 30 seconds until smooth. Don’t over-whip, or it will soufflé and collapse.
- 7.
Assemble.
Scatter vegetables in the dish and pour the egg mixture over. Tap the dish to settle everything level.
- 8.
Bake.
Bake 30–35 minutes, until edges are set, the center jiggles as one mass, and internal temp hits 160°F.
- 9.
Rest & serve.
Rest 10 minutes, cut into 4 wedges. Serve warm or at room temperature.
Chef C’s Tips
“The dry-pan test is everything here — tilt the skillet after the zucchini step and check the low edge. If liquid pools, keep cooking. Zucchini is over 90% water, and every drop left behind ends up as a soggy layer under your eggs.”
“Pull the frittata at 160°F, not when it just ‘looks’ done. Egg custard sets between 160–165°F — go past that window and you’ll squeeze the moisture right out, trading a clean wedge for a puddle on the plate.”
“Our zucchini, broccoli, and beet greens come straight from Mission Meadows Community Garden, picked at peak so they release less water in the pan — that’s what gives you a cleaner, more sliceable frittata every time.”
Nutrition Facts
Per serving (serves 4)