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- 4 large eggs - 1 medium zucchini, grated - 1 cup feta cheese, crumbled - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/4 cup milk - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When I make a Zucchini and Feta Frittata, I choose fresh, quality ingredients. This recipe shines with just a few simple items. Eggs are the base. They give the frittata structure and protein. Zucchini adds moisture and a mild flavor. Feta cheese brings a salty, creamy touch. It pairs well with the other flavors. Onions and garlic enhance the taste. They provide depth and aroma. Olive oil is crucial too. It helps cook the veggies and adds healthy fat. Salt and pepper balance the dish. They amplify the flavors without overpowering them. Finally, fresh parsley adds color and a burst of freshness on top. - Calories per serving: Approximately 200 - Macronutrient breakdown: - Protein: 12g - Fats: 15g - Carbohydrates: 5g This frittata is not just tasty; it’s also good for you. Eggs offer high-quality protein. Zucchini is low in calories and packed with vitamins. Feta provides calcium and healthy fats. Together, these ingredients make a smart choice for breakfast or brunch. - Oven-safe skillet - Mixing bowl - Whisk Having the right tools makes cooking easier. An oven-safe skillet is a must for this recipe. It allows you to cook on the stove and then bake in the oven. A mixing bowl is needed to combine the egg mixture. A whisk helps blend everything smoothly. These simple tools can elevate your cooking experience. For the full recipe, check the original source. 1. Preheat the oven to 375°F (190°C). This step ensures your frittata cooks evenly. 2. Sauté onion and garlic. In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onion and cook for about 3-4 minutes. The onion should look translucent. Then, stir in minced garlic. Cook for another 1-2 minutes until fragrant. 3. Add zucchini and season. Grate your zucchini and add it to the skillet. Cook for about 3-5 minutes until it softens. Season with salt and pepper to enhance flavors. 1. Whisking eggs, milk, and feta. In a bowl, crack 4 large eggs. Add 1/4 cup milk and 1 cup crumbled feta cheese. Whisk until well combined. This mixture gives the frittata its rich taste. 2. Combining with sautéed vegetables. Pour the egg mixture over the sautéed vegetables in the skillet. Make sure it spreads evenly. Cook on the stovetop for about 2-3 minutes. You want the edges to start setting. 1. Stovetop cooking. Cooking on the stovetop first helps set the edges. This step is key for a perfect frittata. 2. Baking in the oven. After cooking on the stove, transfer the skillet to your preheated oven. Bake for 15-20 minutes. The frittata should puff up and look golden. 3. Checking for doneness. To check if it’s ready, insert a knife into the center. It should come out clean. If it’s still wet, give it a few more minutes. Follow these steps for a delicious Zucchini and Feta Frittata. For the full recipe, refer to the earlier sections. Enjoy your cooking! To make your frittata light and fluffy, use fresh eggs. Fresh eggs whip better and give more volume. Mix the eggs with milk for creaminess. To avoid a soggy frittata, cook the zucchini before adding it to the eggs. This step removes excess water. If you see a lot of moisture, drain the zucchini before mixing it in. One common mistake is overcooking the frittata. Keep an eye on it while baking. It should puff up nicely but not brown too much. Check the oven temperature. If it is too hot, the outside cooks too fast. Use an oven thermometer to be sure. Herbs like parsley and chives add freshness. Sprinkle them on top just before serving. You can also use a little extra feta for a nice touch. To present it well, slice the frittata into wedges. Serve on a colorful plate for a beautiful look. Enjoy your meal! {{image_2}} You can use different cheeses in your frittata. Try goat cheese or cheddar for a new taste. Each cheese brings its own flavor to the dish. You can also swap the zucchini. Consider using bell peppers, spinach, or mushrooms. Each veggie adds a unique twist to your meal. Want to spice things up? Add some black pepper or red pepper flakes to the egg mix. Fresh herbs like basil or dill can brighten the flavor. If you enjoy meat, mix in cooked bacon or sausage for extra protein. These additions can make your frittata more filling and flavorful. If you need a gluten-free dish, you’re in luck! This frittata is naturally gluten-free. Just make sure your cheese does not contain gluten. For vegetarians, this recipe is perfect as is. You can add more veggies if you want to boost nutrition. Try adding kale or sun-dried tomatoes for texture and taste. To store your Zucchini and Feta Frittata, first let it cool down. This helps avoid moisture buildup. Cut the frittata into slices for easy storage. Place the slices in an airtight container. Glass containers work well for storage. They keep the frittata fresh and are safe for reheating. You can reheat the frittata in two ways: microwave or oven. The microwave is quick but can make it a bit soggy. Heat for 30 seconds, check, and repeat until warm. The oven keeps the texture better. Preheat it to 350°F (175°C), place the frittata on a baking sheet, and heat for 10-15 minutes. Yes, you can freeze Zucchini and Feta Frittata! Wrap it tightly in plastic wrap or foil. Then, place it in a freezer-safe bag. This helps prevent freezer burn. To thaw, place it in the fridge overnight. You can reheat it after thawing. Enjoy your frittata later with ease! Yes, you can make this frittata ahead of time. Cook the frittata as directed, then let it cool completely. Once cooled, cover it tightly and store it in the fridge for up to three days. You can also slice it into wedges for easy meals. This makes for quick breakfasts or lunches. Reheat in the oven or microwave before serving. This frittata pairs well with many side dishes. Here are a few ideas: - Mixed green salad with a light vinaigrette - Sliced tomatoes drizzled with olive oil - Whole grain toast or crusty bread - Fresh fruit like berries or melon The frittata lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. Always check for any off smells or signs of spoilage before eating. If you're unsure, it's better to discard it. You'll need a few basic tools: - Oven-safe skillet for cooking and baking - Mixing bowl for whisking eggs - Whisk or fork to blend the egg mixture - Spatula for serving and slicing For the full recipe of Zucchini and Feta Frittata, check the earlier sections. Enjoy your cooking! In this post, we covered how to make a tasty Zucchini and Feta Frittata. You learned about key ingredients, step-by-step cooking, and important tips to get it just right. We also explored variations for different diets and how to store leftovers. This frittata is great for any meal. With a few simple changes, you can make it fit your taste. Enjoy experimenting with flavors and have fun in the kitchen!

Zucchini and Feta Frittata

Savor the deliciousness of a Zucchini and Feta Frittata with this simple recipe! Perfect for brunch or a light dinner, this dish combines fresh zucchini with creamy feta and eggs for a flavorful meal in just 30 minutes. Learn to master this easy recipe that will impress your family and friends. Click through for the full instructions and make it your new go-to dish!
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Ingredients
  

4 large eggs

1 medium zucchini, grated

1 cup feta cheese, crumbled

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup milk

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

      Stir in the minced garlic and grated zucchini, cooking for an additional 3-5 minutes until the zucchini becomes slightly tender. Season with salt and pepper.

        In a bowl, whisk together the eggs, milk, and crumbled feta cheese. Mix well until everything is combined.

          Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. Cook on the stovetop for 2-3 minutes until the edges start to set.

            Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is puffed up and the center is set.

              Remove from the oven and let it cool for a minute. Slice into wedges and sprinkle fresh parsley on top for garnish.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4