Zucchini & Tomato Frittata

• porcje: Serves: 4
• całkowity czas: 24 minutes

Składniki

6 large eggs

1 medium zucchini, thinly sliced

1 cup cherry tomatoes, halved

½ small onion, finely chopped

2 cloves garlic, minced

½ cup crumbled feta cheese

2 tbsp olive oil

¼ tsp dried oregano

¼ tsp black pepper

½ tsp salt

2 tbsp fresh basil or parsley, chopped

Wskazówki

Preheat oven to 375°F (190°C).

Heat olive oil in an oven-safe skillet over medium heat. Sauté onion for 2–3 minutes.

Add garlic and zucchini. Cook for 4–5 minutes until the zucchini softens slightly.

Add the tomatoes and cook for another 2 minutes.

Whisk eggs with salt, pepper, and oregano.

Pour the eggs evenly over the vegetables. Sprinkle feta on top.

Cook on the stovetop for 2–3 minutes, without stirring, until the edges begin to set.

Transfer the skillet to the oven and bake for 10–15 minutes, until the center is completely set.

Garnish with fresh basil or parsley. Slice and serve warm.

Tip: For a Mediterranean-style flavor, add a little extra feta and a drizzle of extra-virgin olive oil before serving.