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Home Courgette-feta frittata met zongedroogde tomaat

Vegetarian Quick Easy Oven Brunch Italian

A frittata is essentially the no-nonsense version of a quiche: no pastry, no fuss, just honest and tasty. You start on the stove and then pop it in the oven. The result is a firm, golden dish you can enjoy together at the table or straight from the pan.

Zucchini keeps a bit of bite, feta adds saltiness and creaminess, and the sun-dried tomatoes bring that extra depth. This is exactly the kind of recipe you'll find yourself making more often than you planned.

Recipe

Zucchini-feta frittata with sun-dried tomatoes

This vegetarian frittata with zucchini, feta and sun-dried tomatoes is hearty, full of flavor and ready in under half an hour. Perfect for a weeknight or a relaxed brunch.

Course	Main course
Kitchen	Italian
Servings	3-4 people

Preparation time

Preparation time	10 min
Time in oven	15 min
Stiffen up min.	2 min
Total	27 min

Equipment

Ovenproof frying pan
Mixing bowl
Whisk or fork
Cutting board
Sharp knife
Grater

Ingredients

6 eggs
1 medium zucchini
100 g feta
60 g sun-dried tomatoes in oil, drained
2 spring onions
30 g freshly grated Parmesan
1 tsp dried oregano
Salt and freshly ground black pepper
A splash of olive oil

How to make a zucchini-feta frittata with sun-dried tomatoes?

Preheat the oven to 200°C (conventional oven).
Slice the zucchini into thin half-moons and roughly chop the sun-dried tomatoes. Slice the spring onions into rings.
Whisk the eggs in a bowl. Add the grated Parmesan, a pinch of salt, freshly ground pepper and a pinch of dried oregano. Mix well.
Heat an ovenproof frying pan over medium heat with a splash of olive oil. Fry the zucchini slices 3 to 4 minutes until lightly golden. Add the spring onions and sun-dried tomatoes and cook for another minute.
Spread the vegetable mixture evenly in the pan and pour the egg mixture over it. Give the pan a gentle shake so everything distributes evenly.
Crumble the feta over the top and place the pan directly into the preheated oven.
Bake the frittata for 12 to 15 minutes in the oven until the top is set and lightly golden. Insert a skewer or toothpick into the center: if it comes out dry, the frittata is done.
Let the frittata rest for 2 minutes, cut into wedges and serve immediately. Delicious with a simple green salad on the side.

Cooking mode Prevents your screen from going to sleep

A good ovenproof frying pan is really indispensable here. It goes from stove to oven without fuss, and that saves you washing an extra baking dish. Choose a pan with sturdy handles that can withstand the oven's heat.

Want to vary it? Swap the zucchini for roasted peppers or add a handful of fresh spinach to the egg mixture. The base stays the same, the flavor changes slightly each time. That's exactly why this recipe deserves a regular spot on your weekly menu.

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