Zucchini Frittata
This easy zucchini frittata recipe is loaded with ripe tomatoes, fresh zucchini, creamy feta, and basil. It's perfect for breakfast, brunch, or dinner!
Servings: 4 servings
Ingredients
- 6 eggs
- ¼ cup milk
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground black pepper
- pinch of ground nutmeg
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 2 small zucchini cut into 1/4-inch thick slices or half-moons
- ¼ teaspoon salt
- 2 medium tomatoes thinly sliced
- ½ cup chopped fresh basil
- ½ cup crumbled feta cheese
Instructions
- Prep. Preheat the oven broiler to High.
- Combine the ingredients. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg; whisk until thoroughly combined and set aside.
- Sauté. Heat the olive oil in a 9-inch cast-iron skillet or a nonstick oven-safe skillet. Add garlic and zucchini slices. Season with salt and continue to cook, stirring frequently, until the zucchini is tender, about 5 minutes.
- Add the remaining ingredients. Add tomatoes and continue to cook for 1 minute. Stir in fresh basil and feta cheese.
- Add the egg. Slowly pour the egg mixture into the skillet. Cook over medium heat for 5 to 6 minutes or until the eggs are set at the bottom.
- Broil. Transfer the skillet to the oven and broil for 4 to 5 minutes, or until the eggs are set and the top is lightly browned.
- Serve. Remove the frittata from the oven and let it rest for a few minutes before serving.
Nutrition
Calories: 210kcal | Carbohydrates: 8g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 262mg | Sodium: 538mg | Potassium: 536mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1335IU | Vitamin C: 27mg | Calcium: 178mg | Iron: 1.9mg
