Zucchini & Feta Frittata
Prep time | 10 minutes
Cook time | 20-25 minutes
Category
Difficulty
Serves
Lunch or Dinner
Easy
4
Ingredients
- 6 large eggs
- 2 medium zucchini, grated
- 100g feta cheese, crumbled
- ½ red onion, finely sliced
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- ½ cup baby spinach
- 2 tbsp fresh parsley, chopped
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper Optional 100g cooked bacon or ham
01
Preheat oven to 190°C.
Grate the zucchini and squeeze firmly to remove as much excess liquid as possible.
Heat the olive oil in an ovenproof frying pan over medium heat.
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02
Fry the Veggies
Add the onion and cook for 2–3 minutes.
Add garlic and spinach and cook until the spinach wilts.
Add the zucchini and cook for another 2–3 minutes.
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03
Add the eggs
Whisk the eggs with oregano, salt and pepper.
Pour the egg mixture into the pan and gently stir to distribute the vegetables.
Sprinkle over the feta and add bacon or ham if using.
04
Cook
Cook on the stovetop for approximately 2 minutes, then transfer to the oven.
Bake for 12–15 minutes, or until the centre is just set.
Rest for 5 minutes before slicing.
Finish with fresh parsley.
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The Trick
Squeeze the zucchini really well. Excess moisture is the main reason a zucchini frittata can become watery.
Approx. nutrition per serve:
300–340 calories | 20–23g protein | 23–26g fat | 5–7g net carbs
Just getting out of the water after a 7 KLM ocean swim at Bagara, Bundaberg. It was winter, 7 am and about 18 deg.