Zucchini, Onion, & Feta Frittata

 A light, savory, and protein-packed meal finished with fresh herbs.

Prep time: 10 mins | Cook time: 15–20 mins | Servings: 2–3

• 4 large eggs
• 1/4 cup heavy cream
• 2 medium zucchini, large diced (or sliced)
• 1 medium onion, sliced 
• 2 cloves garlic minced
• 1/2 cup feta cheese, cubed or crumbled
• 2 tbsp olive oil
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper (to taste)
• Fresh parsley, for garnish

Instructions

1. Prepare the Egg Mixture: In a bowl, whisk together the eggs, heavy cream, Italian seasoning, and black pepper. Set aside. (Note: Skip the salt, as the feta will provide enough).

2. Sauté the Aromatics: Heat the olive oil in an oven-safe skillet over medium heat. Add the sliced onions and sauté until they are slightly golden and translucent.

3. Cook the Zucchini: Add the diced zucchini to the skillet. Continue to cook until the zucchini is softened and has picked up a bit of color.

4. Incorporate Cheese: Add the feta cubes to the skillet and stir gently until just combined with the vegetables.

5. Set the Base: Pour the egg mixture evenly over the vegetables and cheese. Reduce the heat to low and cover the skillet. Cook for 3–5 minutes until the edges are set.

6. Finish in the Oven: Transfer the skillet to the oven (under the broiler or at 375°F until the center is firm and the top is a light golden brown.

7. Garnish and Serve: Remove carefully from the oven. Top with a generous handful of fresh parsley before slicing.

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Tips for Success

• Skillet Choice: Ensure you use a cast-iron or stainless steel skillet that is oven-rated.

• Vegetable Moisture: If the zucchini releases a lot of water, let it cook off slightly before adding the eggs to prevent a soggy frittata.