Zucchini Frittata
Zucchini Frittata with Feta and Chives is a fresh, flavorful brunch recipe. Easy, veggie-packed, and perfect with a simple arugula salad.
Servings: 6 people
Ingredients
- 5 tablespoon olive oil divided
- 1 pound zucchini sliced into thin rounds
- 4 leeks thinly sliced
- 4 cloves garlic thinly sliced
- 1 cup frozen peas
- 8 eggs
- 1 lemon zested
- ¼ cup chives snipped
- 3 ounces feta cheese crumbled
- 1 teaspoon kosher salt plus more to taste
Instructions
- Preheat the oven to 425°F.
- Heat 4 tablespoons olive oil in a large oven-safe skillet over high heat. Add the zucchini and leeks, season with salt, and cook, stirring often, until softened, about 8–10 minutes.
- Add the garlic and cook for 2 minutes until fragrant. Stir in the peas.
- In a large bowl, whisk the eggs with lemon zest, chives, and a pinch of salt. Taste the vegetable mixture and adjust seasoning, then fold it into the eggs.
- Wipe out the skillet if needed, then return it to medium-high heat with the remaining tablespoon of olive oil. Pour in the egg mixture and shimmy the pan to evenly distribute.
- Cook for 2–3 minutes until the edges start to set and the bottom is lightly golden. Sprinkle the feta over the top.
- Transfer the skillet to the oven and bake for 8–10 minutes, until just set in the center.
- Let cool slightly before slicing. Serve with arugula on the side.
Nutrition
Calories: 302kcal | Carbohydrates: 18g | Protein: 13g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 231mg | Sodium: 653mg | Potassium: 491mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1778IU | Vitamin C: 41mg | Calcium: 166mg | Iron: 3mg