New to Q? Enjoy $20 off your first order of $40 or more
with code WELCOME20  Copy | Details
Family Style Greek Zucchini and Herb Frittata

Family Style Greek Zucchini and Herb Frittata

Geoffrey Zakarian

Pan: GZ 10.5” All Purpose Pan, GZ 10” Cast Iron Skillet

Prep Time: 20 minutes

Serves: 8

Ingredients

  • 3 Tbsp extra virgin olive oil
  • 1 green zucchini, halved lengthwise and sliced into 14 in. half rounds, about 2 cups
  • 1 yellow zucchini, halved lengthwise and sliced into 1/4 in/ half rounds, about 2 cups
  • 1 garlic clove, sliced
  • 1 tsp kosher salt
  • 15 turns fresh cracked black pepper
  • 1 cup canned or jarred slow roasted tomatoes, drained
  • 12 eggs, beaten
  • 6 oz. feta cheese
  • 1/2 cup dill, picked
  • 1/2 cup parsley, chopped

Preparation

Preheat oven to 300°F.

Heat the olive oil in the pan over a medium high flame. When it is hot, add the green and yellow zucchini. Season with kosher salt and fresh cracked pepper. Sauté the zucchini until lightly caramelized, about 6 minutes.

When zucchini is browned and softened, add the garlic and cook for one more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, re-season with salt and pepper and place in oven.

Cook the frittata until the center is set, around 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.

Garnish the frittata with feta cheese, parsley and dill.

Cook's Notes

The low oven temperature allows the eggs to slowly cook and remain moist, as opposed to a high temperature oven which would cause the frittata to soufflé.

Print Recipe