Zucchini Frittata with Feta Cheese
A one pan meal and virtually fuss free this Zucchini Frittata with Feta Cheese is light and delicate and perfect for a quick lunch or dinner idea.
- 2 tablespoons olive oil
- 3 medium zucchini thinly sliced
- 1 onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh mint chopped
- fine sea salt to your taste
- freshly cracked black pepper to your taste
- 8 large eggs vigorously beaten
- 1/4 cup plus 2 tablespoons feta cheese crumbled
- 6 cherry tomatoes quartered
Heat the olive oil in an 8 or 10 inch non-stick, ovenproof sauté pan.
Add in the sliced zucchini, chopped onions, garlic, fresh mint and season with salt and pepper to your taste.
Cook for about 7 to 8 minutes or until the zucchini and onion have softened, while stirring occasionally.
Meanwhile in a medium sized bowl, vigorously whisk together the eggs with a little salt and pepper to your taste.
Stir the cooked zucchini mixture and 1/4 cup of crumbled feta cheese into the egg mixture.
Return the egg and zucchini mixture back into the oven proof sauté pan and top with the sliced cherry tomatoes and 2 tablespoons of crumbled feta cheese.
Cook on medium low heat until the edges firm up and the top is still jiggly. About 10 minutes.
Once the edges have firmed up, place the pan in the oven on the middle rack and broil for about 4 minutes or until the top is firm and golden brown.
Use oven mitts to remove the pan from the oven and slice and serve while still warm.
Serve alongside your favourite salad for a complete meal