Breakfast & Brunchcoleycooks
Zucchini Feta Frittata
Fresh zucchini frittata with feta and basil, custardy, savory, and perfect for breakfast, lunch, or dinner.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- bowl
📝 Preparation Steps
1
Preheat the oven to 375°F.
2
Heat olive oil in a 10-inch cast iron skillet over medium heat.
olive oil2 tablespoons
3
Add the onion and cook until softened, about ⏱️ 3-4 minutes.
4
Add the zucchini and cook until lightly golden, about ⏱️ 5-6 minutes. Season with salt and pepper.
zucchini (about 2 small-medium, thinly sliced into half moons)1 lb
5
In a bowl, beat the eggs with half of the chopped basil, a pinch of salt, and black pepper.
eggs (large)6
6
Pour the eggs evenly over the vegetables in the skillet and stir to combine.
eggs (large)6
7
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.
8
Keep a close eye on it so that the eggs don’t overcook. Remove from the oven and let cool for ⏱️ 5 minutes.
eggs (large)6
9
Sprinkle crumbled feta and remaining fresh basil on top, then slice into wedges and serve.
Nutrition Facts
calories
262 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
427 mg
protein Content
14 g
trans Fat Content
0.03 g
cholesterol Content
271 mg
carbohydrate Content
8 g
saturated Fat Content
7 g
unsaturated Fat Content
11 g
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