This light, golden Zucchini and Feta Frittata is the kind of breakfast that feels special yet comes together with almost no fuss. Grated zucchini keeps it moist, feta adds a salty tang, and a blanket of melted mozzarella turns the top beautifully golden. For more easy zucchini ideas, try our Creamy Zucchini Noodles with Chicken and our Zucchini Fritters with Ham and Cheese, and find classic egg techniques at Serious Eats.
Ingredients
- 4 eggs
- 1 zucchini (about 300 g / 10 oz), coarsely grated and squeezed dry
- 80 g (2.8 oz) feta cheese, crumbled
- 70 g (2.5 oz) light mozzarella or other light cheese, grated
- Salt and pepper to taste
- 1 tsp oil for the dish
Instructions
- Grate the zucchini and squeeze out the excess liquid.
- In an oiled baking dish, whisk the eggs with salt and pepper, then stir in the zucchini and feta. Scatter the mozzarella over the top.
- Bake at 180 C (350 F) for 25-30 minutes until set and golden on top (adjust to your oven).
- Let cool slightly before slicing and serving.
Tips
- Squeeze the zucchini really well — this is the secret to a firm, not watery, frittata.
- Let the frittata rest for 5 minutes before slicing so the pieces hold together neatly.
- It is delicious warm or at room temperature, making it great for meal prep and lunchboxes.
Nutrition: per 100 g: 98.4 kcal, protein 5.7 g, fat 6.7 g, carbs 3.1 g