Frittata featuring zucchini, fragrant herbs, and creamy feta. A delicious brunch or light dinner option.
# Components:
→ Vegetables
01 - 2 medium zucchini, thinly sliced
→ Cheese
02 - 3 ounces feta cheese, crumbled
→ Eggs and Dairy
03 - 6 large eggs
→ Herbs and Seasoning
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh dill, chopped
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Cooking Oil
08 - 2 tablespoons olive oil
# Method Steps:
01 - Set the oven to 375°F to allow it to reach cooking temperature while preparing other components.
02 - Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat. Add sliced zucchini and cook for 5–7 minutes, stirring occasionally, until softened.
03 - In a medium mixing bowl, whisk together eggs, salt, pepper, parsley, and dill until well combined.
04 - Reduce heat to low. Spread cooked zucchini evenly in the skillet. Pour egg mixture over zucchini and sprinkle crumbled feta cheese evenly across the surface.
05 - Allow mixture to set without stirring for 3 minutes to let the bottom begin to firm up.
06 - Transfer the skillet to the preheated oven and bake for 10–12 minutes until the eggs are fully set and the edges are lightly golden.
07 - Let cool for 2 minutes before slicing into wedges and serving warm.
