Greek Frittata with Zucchini, Tomatoes and Feta

10 minutes Prep Time
30 minutes Cook Time
4 Servings

This stove-top frittata has fresh Greek flavors with egg, zucchini, oregano. tomatoes and feta cheese. It is so simple and full of flavor. Serve at your next weekend brunch or as a late morning breakfast.

Ingredients

  • 1 large zucchini, cut lengthwise into quarters then into 1/2 inch pieces
  • 1 1/2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

  • 1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, drained very well, reserve 1/2 cup of tomatoes for top of frittata

  • 12 large eggs
  • 2 tablespoons half & half
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese

Instructions

Step one

Preheat broiler.Heat oil in 10 inch oven-safe skillet; add zucchini, garlic and spices, sauté for 3 minutes. Add the tomatoes and cook 3 to 5 minutes more, until liquid from tomatoes is nearly all evaporated.

Step two

Break eggs into a small mixing bowl and beat well with cream. Pour egg mixture into pan with zucchini and spices; cook 2 to 3 minutes or until eggs have barely begun to set.

Step three

Add half the cheeses and stir gently; cook about 3 minutes. Sprinkle with remaining cheeses and reserved tomatoes. Cook a few additional minutes with lid on the skillet. The cheese should be mostly melted and eggs fairly set before you put under the broiler.

Step four

Remove lid and place under the broiler until top is slightly brown; watch carefully and rotate pan if needed to get an even browning. Remove from oven.

Step five

Let the frittata sit for a couple minutes; then cut into pie shaped wedges to serve. Offer light sour cream as a garnish.

Step six

Option: for a thinner frittata use a 12 inch skillet or use the 10 inch skillet for a thicker frittata.

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