Zucchini, Red Pepper and Feta Frittata

  • serves 4


9 Ratings
Directions for: Zucchini, Red Pepper and Feta Frittata


1 Tbsp vegetable oil

1 onion, sliced

1 zucchini, thinly, sliced

2 cloves garlic, minced

8 egg

¼ cup milk

½ tsp salt

¼ tsp pepper

1 sweet red pepper, thinly, sliced

4 tsp chopped fresh dill

1 tsp dried dill, weed

¾ cup crumbled feta cheese

9 kalamata olives, pitted, and, quartered


1. In large nonstick ovenproof skillet, heat oil over medium heat; cook onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.

2. Meanwhile, in large bowl, whisk together eggs, milk, salt and pepper; stir in red pepper and dill. Pour into skillet; reduce heat to medium-low.

3. Sprinkle with cheese and olives; cook for 10 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 3 to 5 minutes or until golden brown and set. Cut into wedges.

See more: Fall, Fry, Vegetables, Cheese, Greek, European, Dinner, Main, Broil, Eggs/Dairy



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