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.
Servings 4
Ingredients
- 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
Instructions
- 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