A fluffy and hearty frittata, perfect for any time of the day. The vegetables combine beautifully with fresh herbs and rich, cheesy flavors, creating a dish with a wonderful texture and delicious aroma. It is easily baked in the oven until beautifully golden and can be served hot, warm, or cold, making it a tasty choice for the whole family.
Zucchini and Cheese Frittata
A fluffy and hearty frittata, perfect for any time of the day. The vegetables combine beautifully with fresh herbs and rich,cheesy flavors, creating a dish with a wonderful texture and delicious aroma.It is easily baked in the oven until beautifully golden and can be served hot,warm, or cold, making it a tasty choice for the whole family.
Ingredients
- 1 kg green zucchini
- 1 ½ tsp salt
- 1 large onion finely chopped
- 2 Τbsp olive oil
- 4 spring onions finely chopped
- ½ cup dill finely chopped
- 1 cup parsley finely chopped
- 180 grams feta cheese crumbled
- ½ tsp black pepper
- 8 eggs lightly beaten
- 70 grams mixed cheeses grated
- 50 grams edam cheese coarsely grated
Instructions
- Grate the zucchini using the coarse side of a grater. Sprinkle with salt, mix well, and leave to stand for 10–15 minutes. Transfer the zucchini to a colander placed over a bowl. Using your hands, squeeze the zucchini thoroughly to remove as much liquid as possible. Continue until the volume has been reduced by at least half and most of the moisture has been removed.
- In an ovenproof frying pan, sauté the onion in the olive oil until golden. Alternatively, sauté the onion in a frying pan and then transfer it to a baking dish along with the remaining ingredients.
- Remove the pan with the onion from the heat. Add the drained zucchini, spring onions, dill, parsley, feta cheese, and black pepper. Mix well to combine. Pour in the beaten eggs and spread the mixture evenly. Sprinkle the grated cheeses over the top.
- Transfer to the oven and bake for 30–35 minutes at 190°C (375°F), using the fan setting.
- Serve hot, at room temperature, or cold.
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