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. —tovaree
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Ingredients
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3
baby zucchini, sliced into 1/2 inch disks
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1/4
large onion, sliced lengthwise
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1 tablespoon
olive oil
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4
large eggs
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1 handful
parsley, chopped
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3 ounces
feta or chevre, crumbled
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1/2 cup
greek style yogurt
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zest of 1 lemon
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2 tablespoons
chives, chopped
Directions
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Saute the zucchini and the onion in olive oil in a medium size skillet over medium heat until they just start to color.
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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.
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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.
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At this point turn on your broiler.
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Sprinkle the parsley and feta on top of the frittata.
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When the bottom just starts to brown, move the frittata underneath the broiler and keep a close eye on it.
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When the top of the frittata looks golden brown, remove from the oven.
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Mix the yogurt with lemon zest, chives and remaining parsley.
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Serve the frittata at room temperature with some of the yogurt spooned on top or on the side.
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