Greek Frittata with Zucchini, Tomatoes, and Feta
This Greek Frittata with Zucchini, Tomatoes, and Feta is a fresh, colorful, and protein-rich Mediterranean-inspired dish that’s perfect for breakfast, brunch, lunch, or light dinner.
Time and Yield
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
Ingredients
8 large eggs
¼ cup milk (dairy or unsweetened almond milk)
1 medium zucchini, thinly sliced into half-moons
1 cup cherry tomatoes, halved
½ cup crumbled feta cheese
2 green onions, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 tablespoons fresh parsley or dill, chopped (plus extra for garnish)
Instructions
1. Prep and Preheat:
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, pepper, oregano, and chopped herbs. Set aside.
2. Sauté the Vegetables:
Heat olive oil in an oven proof nonstick skillet (8–10 inches) over medium heat.
Add the zucchini and cook for 2–3 minutes until it just starts to soften.
Add the green onions and cherry tomatoes; cook for another 1–2 minutes until the tomatoes begin to soften slightly.
3. Add the Eggs:
Pour the egg mixture evenly over the sauteed vegetables.
Gently stir once to distribute the fillings.
Sprinkle the feta cheese evenly over the top.
4. Cook and Bake:
Let the frittata cook on the stovetop for about 2–3 minutes, until the edges start to set.
Transfer the skillet to the preheated oven.
Bake for 12–15 minutes, until the frittata is puffed up, golden, and set in the center (a knife inserted should come out clean).
5. Serve:
Let cool slightly, then slice into wedges.
Garnish with extra fresh herbs if desired.
Serve warm, at room temperature, or even chilled!
Notes & Tips
Skillet Tip: Make sure your pan is oven-safe (like a cast-iron or stainless steel skillet).
Feta: Choose a good-quality block feta packed in brine — it melts creamier and tastes fresher.
Veggie Variations: You can add spinach, bell peppers, or mushrooms if you’d like more vegetables.
Make it heartier: Add cooked quinoa, cooked potatoes, or even diced olives for more texture and Mediterranean flair.
Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently asked questions FAQs
Q: Can I make this frittata ahead of time?
A: Yes! Frittatas are great make-ahead meals. You can bake it, let it cool, and refrigerate it. Eat it cold, at room temp, or gently reheat.
Q: Can I use a different cheese?
A: Definitely. Try goat cheese, ricotta salta, or shredded mozzarella if you don’t have feta.
Q: What if I don’t have cherry tomatoes?
A: You can dice regular tomatoes — just remove some seeds to avoid excess moisture.
Q: Is this good for meal prep?
A: Absolutely! Slice into squares and store for quick breakfasts or lunches.
Nutritional Value
Protein: 12g
Fat: 14g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Vitamin A: 15% DV
Vitamin C: 20% DV
Calcium: 15% DV
Iron: 10% DV