Recipe from Delicious magazine
In this recipe, quintessential Greek ingredients – olive oil, zucchini, tomatoes and feta – make this frittata sing with delicious light, summer flavors. Enjoy warm, cold for a picnic or in a packed lunch.
Serves 4
3 tbsp olive oil
3 medium zucchini, thinly sliced into rounds
2 garlic cloves, crushed
4 ripe tomatoes (about 14oz/400g), chopped
8 medium free-range eggs
Handful fresh dill, finely chopped
4oz feta, crumbled
Heat the grill to medium.
Heat 2 tbsp olive oil in the frying pan over a medium heat. Add the zucchini to the hot pan and cook, turning occasionally, for 4-5 minutes until tender and lightly golden. Stir in the garlic and chopped tomatoes and cook for 2-3 minutes.
In a large bowl, beat the eggs and season with salt and pepper. Add the dill, zucchini and tomato mixture and stir well.
Add the remaining olive oil to the frying pan and, when hot, pour in the zucchini and egg mixture, then crumble the feta over the top.
Reduce the heat to low and cook gently for 8-10 minutes or until the frittata is set and golden underneath and only the top is still runny.
Put the pan under the grill for about 2 minutes or until the top is puffy, golden brown and set.
Slide the frittata out of the pan onto a board and cut into wedges. Serve warm or cold.
Tips
Next time, use soft goat’s cheese instead of feta. Swap the dill with parsley, oregano or Greek basil. Add some chopped scallions in step 2.
Wrap leftover slices of frittata in baking paper, then keep in an airtight container in the fridge for up to 2 days.