So this might technically be one of Poppys fav recipes, but these Zucchini Feta Frittatas are truly our favorite breakfast item these days. Easy to prep, easy to heat, and EASY to eat.
So yes, this is technically being filed under the baby food section of WGC, but let me tell you… these Zucchini Feta Frittatas are great for the entire family. Easy little egg bites filled with zucchini to get some greens, plus some feta for that salty briny bite, it’s heaven in a bite. I’ve been prepping them ahead on the weekends and re-heating in a toaster oven or microwave for 15-20 seconds in the morning to serve. They are truly perfection.
You could easily swap the zucchini for another veggie. And the feta for another kind of cheese. But the flavor combo below is really something else! It feels a little greek / mediterranean and I am here for it!
Zucchini Feta Frittatas
- 1 zucchini cut into a small dice
- 1/2 onion cut into a small dice
- 1 cup feta cheese
- 8 eggs beaten together
- 2 tablespoons chives
- salt and pepper to taste
- olive oil for drizzling
- Preheat oven to 350° F. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini and onion and saute for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sautéed vegetables to the bottom of a sprayed regular sized muffin pan.
- In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and feta. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.