Zucchini Frittata

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Zucchini Frittata

1 hour
Calories 330kcal


  • 1 inch zucchini (medium, 7-8 long)
  • 1 cup cherry tomatoes (medium, 7-8 long)
  • 1/2 cup black olives (medium, 7-8 long)
  • 1 cup feta cheese (medium, 7-8 long)
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1/2 teaspoon seasoning (medium, 7-8 long)
  • sea salt
  • freshly ground black pepper
  • 1 tablespoon fresh basil (medium, 7-8 long)
  • 1 bunch cherry tomatoes (medium, 7-8 long)


  • Prepare your oven grill and set it to medium.Cut the white portion of the leek and chop it into small, slim pieces.
  • Thinly slice the washed zucchini lengthwise and chop the olives and cherry tomatoes into two.
  • Smash the garlic and peel off the skin.
  • In a cast iron frying pan, pour some olive oil and leave to heat.
  • Fry the zucchini and leek.
  • Once they turn golden around the edges, toss in the Mediterranean spice mix, smashed garlic cloves, and olives.
  • Cook for another minute.Use a bowl to beat the eggs in.
  • Spice it up with salt and pepper.
  • Add in the crumbled feta and whisk.
  • Plop the halved cherry tomatoes into the frying pan together with the egg-feta mixture.
  • Top the frittata with the small bunch of cherry tomatoes you prepared.
  • Leave for 5-7 minutes over low heat.Take the pan to the oven and let it bake till the top turns golden brown and is set.
  • Take out from the oven and let it cool for 5-6 minutes.
  • Slice with a sharp knife or pizza cutter into triangles.
  • Add the minced basil leaves on top and serve.


Calories: 330kcal

Originally posted 2019-02-20 17:57:22.

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