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Zucchini and cherry tomato frittata
Print Recipe
5 from 1 vote

Zucchini and cherry tomato frittata

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Light meal, Lunch
Cuisine: American, Greek
Servings: 4 servings
Author: Mia Kouppa

Equipment

Ingredients

  • 1 tbsp olive oil
  • 1 cup zucchini, cubed
  • 1 cup cherry tomatoes
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh basil
  • cooking spray, to spray bottom of pan
  • 6 eggs
  • 1/4 cup milk
  • 1/4 cup crumbled feta
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees Fahrenheit, setting your rack on middle position.
  • Heat the olive oil in a frying pan set over medium heat and add in the zucchini, tomatoes, chives and basil.  Cook until the vegetables soften and just start to brown, about 7 – 10 minutes.
  • Spray the bottom of a round baking dish (approximately 8 inches in diameter) with cooking spray and place the vegetables into the baking dish.  Spread them so that they are evenly dispersed in the baking dish.
  • In a small mixing bowl beat the eggs.  Add the milk, feta, salt and pepper and mix well.
  • Pour the egg mixture into the baking dish, over the vegetables.
  • Place in the preheated oven, on the middle rack, and bake for 15 – 20 minutes, until the eggs are set.
  • Remove from the oven and serve.
  • Enjoy!