Zucchini & Feta Frittata Recipe

Zucchini & Feta Frittata Recipe

Eggs are such a great source of protein and so good for you.

Besides the usual scrambling, boiling and poaching methods, another easy and tasty way to get your eggs in is to make a frittata! The best thing about a frittata is…the variety!

Making a frittata is really easy and you can chop and mix whatever you have in your fridge!

Have fun, get creative and get social sharing your best Frittata with us in the comment section below.

Here I picked one of my favourite options.

Ingredients:

–   6 free range organic eggs

–    half cup of pre-cooked spinaches

–    1 small sliced zucchini

–    half cup small diced goat cheese

–    1 small red onion

–    1 cup baby spinach leaves (to make the side for your frittata)

–    1 thinly sliced beetroot

–    Salt & Pepper

Method:

Pre-heat a medium size frying pan.

Beat the eggs in a large bowl until they are evenly mixed and turn in a dark yellow colour.

Add all the ingredients except the baby spinaches and the beetroot, with a pinch of salt.

Pour the mix into the frying pan making sure the ingredients are evenly spread, each part of the frittata should have some spinach, some zucchini, some feta cheese.

Cook at low temperature until the top of the mixture start to bubble.

Now it is time to flip the mixture and this is the only real challenge (if you want to call it so) in the process of making frittata.

You can cut it in half and turn each part at a time or slide the mixture on a large plate and flip it back in the frying-pan.

Cook the new side just for a couple minutes.

It is important to not overcook the eggs to not ending up with a dry and gummy compound: Frittata is nicer when is juicy!

An alternative way to cook a frittata is baking it in the oven for around 20-25 minutes. If you choose this method preheat the oven to 170° and pour the mix in a cake tin after lining a baking paper foil greased with a table spoon of coconut oil.

Check the frittata after 15 minutes. The top should start browning considerably and to check if the middle is cooked insert a skewer and if it comes out clean means that it is ready.

Flip the frittata onto a large plate so that the more cooked curvy-bronzed part is on top.

Serve the Frittata with baby spinaches leaves and sliced beetroot and add pepper to make it a touch tastier.

Note that a quarter of the product is one portion!

What are your favourite Frittata toppings? Comment below to let me know. 

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