Zucchini and Feta Frittata for a Delightful Brunch
Searching for the perfect dish to brighten up your brunch or breakfast table? This Zucchini and Feta Frittata is a fantastic choice! It’s light, flavorful, and incredibly easy to whip up.
Ingredients
- 4 medium zucchinis, grated
- 6 large eggs
- 1 cup crumbled feta cheese
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Sauté the Vegetables: In a large oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes). Then, add the grated zucchini and cook until it releases moisture and softens.
- Mix the Eggs: In a bowl, whisk together the eggs, milk, feta cheese, salt, and pepper until well combined.
- Combine and Cook: Pour the egg mixture over the sautéed vegetables in the skillet. Cook over medium heat for about 5 minutes, or until the edges start to set.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
- Serve: Allow it to cool for a few minutes before slicing. Garnish with fresh herbs if desired and serve warm or at room temperature.
Cook’s tips
- Squeeze out excess moisture from the grated zucchini using a clean towel or paper towels to prevent a watery frittata.
- Use a well-seasoned cast-iron skillet or an oven-safe non-stick pan for even cooking and easy transfer to the oven.
- Let the frittata rest for 5 minutes after baking before slicing to allow it to set fully.
- Add fresh herbs like dill or parsley just before serving for a burst of freshness.
Substitutions
- Use goat cheese or ricotta instead of feta for a different flavor profile.
- Substitute milk with unsweetened almond milk or oat milk for a dairy-free version.
- Add other vegetables like spinach, bell peppers, or tomatoes for extra color and nutrients.
- For a lower-carb option, skip the onion and garlic and use extra zucchini or other veggies.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.
Frequently asked questions
Can I make this frittata ahead of time?
Yes, you can assemble and bake it, then reheat before serving. It's best enjoyed fresh but can be stored in the fridge.
Can I use frozen zucchini?
Yes, but make sure to thaw and squeeze out excess moisture before using to avoid a watery frittata.
How do I know when the frittata is fully cooked?
The center should be set and not jiggly when you shake the pan. A knife inserted into the center should come out clean.
Can I make this frittata dairy-free?
Yes, use dairy-free milk and substitute the feta with a dairy-free cheese alternative or omit it.
