Zucchini and Feta Frittata
A Zucchini and Feta Frittata is a flavorful and nutritious dish that works perfectly for breakfast, brunch, or a light dinner. This frittata is packed with veggies, eggs, and the tangy goodness of feta cheese, making it a delightful and satisfying meal.
INGREDIENTS
- 1 medium zucchini, thinly sliced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/4 cup crumbled feta cheese
- 6 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley or basil (optional, for garnish)
- Salt and pepper, to taste
INSTRUCTIONS
Preheat your oven to 350°F (175°C).
In a non-stick or oven-safe skillet, heat the olive oil over medium heat.
Add the sliced zucchini and diced bell peppers to the skillet. Sauté for 3-4 minutes or until the vegetables are slightly softened. Season with a pinch of salt and pepper.
In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper.
Pour the egg mixture over the sautéed vegetables in the skillet.
Sprinkle the crumbled feta cheese evenly over the egg and vegetable mixture.
Let the frittata cook on the stovetop for about 2 minutes or until the edges start to set.
Transfer the skillet to the preheated oven and bake for about 10-12 minutes or until the frittata is set and the top is lightly golden.
Remove the skillet from the oven (be cautious as the handle will be hot) and let the frittata cool for a minute or two.
Garnish with chopped fresh parsley or basil, if desired.
Cut the Zucchini and Feta Frittata into wedges and serve warm.
Enjoy the delicious and nutritious Zucchini and Feta Frittata as a delightful meal!
TIPS
You can add other vegetables like onions, cherry tomatoes, or spinach for more variety and flavor.
Feel free to use different types of cheese, such as goat cheese or cheddar, if you prefer.
If you don’t have an oven-safe skillet, you can transfer the sautéed vegetables to a greased baking dish before pouring the egg mixture over them.
Leftover frittata can be stored in the refrigerator for a couple of days and reheated when ready to eat.
NUTRITION VALUE
- Calories: Around 150-200 calories
- Carbohydrates: Approximately 5-7 grams
- Protein: About 10-12 grams
- Fat: Around 10-12 grams
- Fiber: About 2-3 grams
