Zucchini & Feta Frittata

Zucchini & Feta Frittata

0 from 0 votes
Recipe by NZEggs Course: LunchCuisine: Gluten Free, VegetarianDifficulty: Medium


Prep time


Cooking time


Total time



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

  • 4 or (4) zucchini grated

  • 150 g 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 pinch salt & pepper


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


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

Share this recipe

Scroll to Top