Zucchini Feta Frittata
Fresh zucchini frittata with feta and basil, custardy, savory, and perfect for breakfast, lunch, or dinner.
Servings: 4
Calories: 262kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion small, thinly sliced
- 1 lb zucchini about 2 small-medium, thinly sliced into half moons
- 6 eggs large
- ½ cup basil leaves fresh, thinly sliced into ribbons (chiffonade), divided
- Kosher salt and freshly ground black pepper to taste
- 4 oz feta cheese crumbled (about ⅔ cup)
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a 10-inch cast iron skillet over medium heat.
- Add the onion and cook until softened, about 3-4 minutes.
- Add the zucchini and cook until lightly golden, about 5-6 minutes. Season with salt and pepper.
- In a bowl, beat the eggs with half of the chopped basil, a pinch of salt, and black pepper.
- Pour the eggs evenly over the vegetables in the skillet and stir to combine.
- Cook for 1-2 minutes until the edges begin to set, then transfer the skillet to the oven and bake until it’s fully set and slightly puffed, about 10-15 minutes.
- Keep a close eye on it so that the eggs don’t overcook. Remove from the oven and let cool for 5 minutes.
- Sprinkle crumbled feta and remaining fresh basil on top, then slice into wedges and serve.
Notes
- Avoid overcooking the eggs, they should be just set and tender, not rubbery.
- This recipe is super scalable, add more eggs to make it serve a crowd, no need to increase veggies if you don't have them.
- If your zucchini seem watery, blot them with a paper towel to remove excess liquid.
- A cast-iron pan produces crispy edges (the best part), but a greased baking dish works too.
Nutrition
Calories: 262kcal | Carbohydrates: 8g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 271mg | Sodium: 427mg | Potassium: 454mg | Fiber: 2g | Sugar: 4g | Vitamin A: 862IU | Vitamin C: 23mg | Calcium: 207mg | Iron: 2mg
