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Zucchini Frittata with Feta Cheese

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. 
Course Main Course
Cuisine Italian
Keyword Zucchini Frittata with Feta Cheese
Servings 4


  • 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