This zucchini-feta frittata recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant.
Ingredients
- 3 medium zucchini (1 ¼ pounds)
- ¼ Teaspoon salt
- 1 large Yukon Gold or Yellow Finn potato (1/2 pound) (peeled and cut into eighths)
- 1 Tablespoon olive oil
- 5 large eggs, lightly beaten
- ¼ Teaspoons freshly ground black pepper
- ¼ Pound creamy feta, crumbled (about 1 cup)
- 1 Cup Monterey Jack cheese
Instructions
- Grate or thinly slice the zucchini, sprinkle lightly with salt and squeeze out excess moisture. Dice the potato small.
- Heat oil in an oven-safe nonstick skillet. Cook the potato until nearly tender, 8–10 minutes; add zucchini and cook until most moisture evaporates.
- Whisk eggs with pepper, then fold in feta and Monterey Jack. Pour over the vegetables and cook over low heat until edges begin to set.
- Transfer to a 180°C / 350°F oven and bake until the center is set and the eggs are fully cooked, approximately 10–15 minutes. Rest 5 minutes before slicing.
Recipe details
Prep: 20 min · Cook: 25 min · Yield: 4
Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.