Description
A delicious and healthy Zucchini Frittata recipe perfect for any meal.
Ingredients
Scale
- 2 medium zucchini (about 2 pounds)
- 8 large eggs
- 3/4 cup sour cream
- 1 cup crumbled feta cheese
- 1 small onion, diced
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
Instructions
- Wash and dry the zucchini, then grate them using a box grater or food processor.
- Place the grated zucchini in a bowl, sprinkle with salt, and let it sit for about 10 minutes to draw out excess moisture.
- While the zucchini is resting, dice the feta cheese and onion, and mince the garlic.
- In a separate bowl, whisk together the eggs and sour cream, then season with salt and pepper.
- After 10 minutes, squeeze the grated zucchini to remove as much moisture as possible.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Add the drained zucchini to the skillet and cook for about 5 minutes, stirring occasionally until slightly browned.
- Stir in the chopped parsley, then pour the egg and sour cream mixture over the zucchini in the skillet.
- Sprinkle the crumbled feta cheese evenly on top.
- Transfer the skillet to a preheated oven at 350°F and bake for about 30 minutes, or until the frittata is set and the top is lightly browned.
- Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.
Notes
- For added flavor, consider mixing in some cooked bacon or sautéed bell peppers.
- This frittata can be cut into bite-sized pieces and served as an appetizer or snack at gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg