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Zucchini Feta Frittata

Zucchini Feta Frittata

A delicious and nutritious Zucchini Feta Frittata made with fresh ingredients, perfect for any meal of the day.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 8-10 large eggs
  • 2 medium zucchini, grated or thinly sliced
  • 4 ounces feta cheese, crumbled into chunks
  • 1/2 yellow onion, finely diced
  • 2 cloves fresh garlic, minced finely
  • 2 tablespoons olive oil, extra virgin preferred
  • 2 tablespoons fresh dill, chopped (optional but recommended)
  • Salt and black pepper, to taste
  • 1/4 cup heavy cream or milk

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large mixing bowl, crack the eggs and add heavy cream, salt, pepper, and herbs. Whisk until combined.
  4. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add diced onions and cook until translucent.
  5. Stir in minced garlic and dried zucchini, sautéing for a few minutes until zucchini softens.
  6. Pour the egg mixture over the sautéed vegetables and let it cook undisturbed for about two minutes.
  7. Sprinkle crumbled feta cheese on top and transfer the skillet to the oven.
  8. Bake for 15 to 20 minutes until the center is set. Optionally, broil for a minute for a golden top.
  9. Let the frittata rest for five minutes before slicing and serving.

Notes

Ensure to squeeze out as much moisture from the zucchini as possible to avoid a soggy frittata. Use a well-seasoned cast-iron skillet for best results.