Family-Style Greek Zucchini-and-Herb Frittata
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 193
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 238
- Sodium
- 379
- Total: 45 min
- Active: 25 min
Ingredients
3 tablespoons extra-virgin olive oil
1 zucchini, halved lengthwise and sliced into 1/4-inch half rounds (about 2 cups)
1 yellow squash, halved lengthwise and sliced into 1/4-inch half rounds (about 2 cups)
1 garlic clove, sliced
Kosher salt and freshly cracked black pepper
1 cup canned or jarred slow roasted tomatoes, drained
12 large eggs, beaten
6 ounces feta cheese, crumbled
1/2 cup dill, picked
1/2 cup parsley, chopped
Directions
- Preheat oven to 300 degrees F.
- Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes.
- When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.
- Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.
- Garnish the frittata with the feta cheese, dill and parsley.
Cook’s Note
The low oven temperature allows the eggs to cook slowly and remain moist, as opposed to a high temperature oven which would cause the frittata to "souffle."