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Author Notes: I love making frittata for a quick weeknight dinner. It's insanely easy and super comforting. My grandmother used to make them for my brother and I as snacks in the afternoon, using whatever leftover cheese or meats or veggies we had lying around. It truly is a dish that tastes delicious a million different ways. This is one of my favorite combinations. The zucchini are soft and sweet and the feta is salty and tangy - the yogurt sauce makes it just substantial enough to be considered a light meal. —bitterhoney
- 3 baby zucchini, sliced into 1/2 inch disks
- 1/4 large onion, sliced lengthwise
- 1 tablespoon olive oil
- 4 large eggs
- 1 handful parsley, chopped
- 3 ounces feta or chevre, crumbled
- 1/2 cup greek style yogurt
- zest of 1 lemon
- 2 tablespoons chives, chopped
- Saute the zucchini and the onion in olive oil in a medium size skillet over medium heat until they just start to color.
- While the zucchini and onion are cooking, beat the eggs in a large bowl with salt and pepper to taste so the white and the yolk are mixed but not quite uniform.
- When the vegetables are ready, pour the eggs into the pan, lifting the sides as they set to allow the uncooked eggs to run underneath.
- At this point turn on your broiler.
- Sprinkle the parsley and feta on top of the frittata.
- When the bottom just starts to brown, move the frittata underneath the broiler and keep a close eye on it.
- When the top of the frittata looks golden brown, remove from the oven.
- Mix the yogurt with lemon zest, chives and remaining parsley.
- Serve the frittata at room temperature with some of the yogurt spooned on top or on the side.