Zucchini and Cherry Tomato Frittata with Feta and Herbs

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 lb zucchini (halved lengthwise and sliced 1/4 inch thick)
• 1 cup cherry tomatoes (halved)
• kosher salt (to taste)
• black pepper (to taste)
• 8 large eggs
• 4 oz feta cheese (crumbled from a block)
• 0.25 cup fresh mint (chopped)
• 0.25 cup fresh dill (chopped)

Steps

1. 1

   Preheat your oven to 350°F (175°C) with a rack in the middle position.

2. 2

   In a 10-inch oven-safe nonstick skillet over medium-high heat, heat the olive oil until shimmering.

3. 3

   Add the sliced zucchini and a pinch of salt. Cook, stirring occasionally, until the zucchini is softened and lightly browned, about 8 to 10 minutes.

4. 4

   Add the cherry tomatoes to the skillet and cook until they have softened and released some of their moisture, about 3 to 5 minutes.

5. 5

   While the vegetables cook, whisk the eggs in a medium bowl with salt and pepper until well combined. Stir in half of the crumbled feta and half of the herbs (mint and dill).

6. 6

   Pour the egg mixture into the skillet over the vegetables. Use a heat-resistant spatula to gently stir and distribute the ingredients.

7. 7

   Cook undisturbed for 2 to 3 minutes until the edges are set but the center is still runny.

8. 8

   Sprinkle the remaining feta over the top of the frittata.

9. 9

   Transfer the skillet to the oven and bake until the center is just set and the top is slightly puffed, about 10 to 12 minutes.

10. 10

    Remove from the oven and let cool in the pan for 5 minutes. Garnish with the remaining fresh herbs before slicing and serving.

Notes

Do not purchase pre-crumbled feta, which is drier and contains anti-caking agents that affect how the cheese melts. Feta sold in block form that you crumble yourself is recommended for better texture. Ensure the skillet is oven-safe and nonstick to prevent sticking.

Nutrition per serving

• appetizer
• main
• vegetarian
• gluten-free
• baked
• brunch
• summer