Baked Zucchini and Feta Frittata. This versatile baked zucchini frittata is light, savory and ideal as a breakfast, brunch, lunch or dinner. All you need to successfully make a frittata is some cooked Add the cooked zucchini mixture and pour it into the prepared baking dish. Sprinkle with the cheese and lastly add the crumbled feta.
In my recipe, you'll learn how to make traditional frittatas using the Recommended Frittata Flavor Combinations.
Cremini mushrooms, arugula and goat cheese.
Cherry tomatoes, zucchini, mozzarella and basil.
You can cook Baked Zucchini and Feta Frittata using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Baked Zucchini and Feta Frittata
- Prepare 12 of Eggs.
- It's 1/2 cup of Grated or Shredded Parmesan.
- You need 2 large of Zucchini, very thinnly sliced.
- Prepare 200 grams of Feta, diced.
- It's 1/2 cup of Semi-Dried Tomatos.
- You need 2 tsp of Fresh Thyme Leaves.
This zucchini and feta frittata are delicious to serve for breakfast or dinner. For this recipe, you will want to use a pie dish or a cast iron pan. Set the pan on a rimmed baking sheet to catch any. A real frittata isn't a quiche without pastry.
Baked Zucchini and Feta Frittata instructions
- Pre-Heat oven to 180°C (160°C fan forced) Line the base of a 23cm springform pan and generously grease the sides..
- Whisk eggs and Parmesan together in a bowl. Season to taste, then add zucchini and feta, stirring to combine..
- Pour mixture into springform pan then top with tomatos and thyme leaves..
- Place onto a baking tray and bake in the oven for 30-40 mins or until the fritatta is golden and puffy and the centre feels firm and springy. Cut into wedges and serve with a side salad..
It's an omelette, though one that isn't folded over but rather popped under the grill to finish it. I tend to like mine rather thin and often make them in a crepe pan or similar if dining alone. Brush baking sheet with ½ tablespoon olive oil and add zucchini slices. Drizzle with another ½ tablespoon olive oil and season with salt and Cover top of frittata with zucchini slices and sprinkle with remaining ¼ cup feta. Rinse the zucchini and slice very thinly.