Zucchini & Feta Frittata

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Zucchini & Feta Fritatta
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Zucchini & Feta Frittata


Summer flavours dominate this quick and easy recipe that is full of natures goodness



  • 2 tbsp oil or butter
  • 1 medium size brown onion finely chopped
  • 2 cloves of garlic crushed or finely chopped and squashed under a knife
  • 34 zucchini grated
  • 150g feta cheese, chopped or crumbled into 1cm pieces
  • 1 red capsicum finely chopped
  • 1 small handful of fresh basil leaves, chopped (or other herbs)
  • 10 eggs
  • 1 salt & pepper


  1. Heat the oil or butter in a 26cm pan
  2. Fry the onion and garlic gently until soft but not brown.
  3. Meanwhile grate the zucchini and squeeze as much moisture out of it as you can.
  4. Add zucchini to the pan and continue to fry gently for about 5 minutes.
  5. Season with a little salt and pepper.
  6. Add diced capsicum and continue to cook for a couple of minutes.
  7. Meanwhile crack the eggs into a bowl and whisk with a fork until the whites and yolks are thoroughly mixed.
  8. Season and add the feta and basil leaves to the egg mixture.
  9. Pour the egg and cheese mixture into the pan over the vegetables.
  10. Stir to mix the egg and vegetables.
  11. Cook slowly, moving the egg mixture from the bottom of the pan regularly so that the runny mixture reaches the pan’s surface.
  12. Meanwhile heat your grill to 200ºC.
  13. When the mixture is 3/4 set place the pan under the grill to finish cooking.
  14. If you don’t have a grill handy you can turn the mixture in the pan using a plate or chopping board.
  15. Once the egg mixture is set remove the pan from the heat.
  16. Serve warm or cold with a salad or more vegetables.
  17. A dollop of your favourite pickle, relish or chutney will go perfectly with this fritatta



  • Add tomato, spinach and different cheeses to vary the recipe


  • Serving Size: 4

Posted on

June 4, 2014