Summer Zucchini and Herb Frittata with Feta
An oven-baked zucchini frittata loaded with fresh herbs, feta and olive oil for a high-protein summer brunch.
Best for A protein-rich, vegetable-forward brunch built on olive oil and eggs, low in carbs and naturally gluten-free.
This is the frittata I make when zucchini are cheap and the herb pots are running wild. Grating and salting the zucchini first pulls out the water so the eggs set custardy instead of weeping, and finishing it in the oven means no anxious flipping. It leans hard on protein from ten eggs and feta, stays generous with vegetables and good olive oil, and eats just as well warm from the pan as it does cold from the fridge the next day.
Ingredients
- 500 g zucchini , coarsely grated
- 5 g fine sea salt , for salting the zucchini
- 10 large eggs
- 45 ml olive oil , divided
- 4 scallions , thinly sliced, white and green parts
- 2 garlic cloves , cloves, minced
- 150 g feta (full-fat, ~22% fat) , crumbled
- 15 g Fresh dill , chopped
- 10 g fresh mint , chopped
- 15 g flat-leaf parsley , chopped
- 1 grated lemon zest , from 1 unwaxed lemon
- 2 g black pepper , freshly ground
- 1 g red pepper flakes (optional – can be omitted)
Instructions
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1
Toss the grated zucchini with the fine salt in a colander and let it drain for 10 minutes. Gather it in a clean kitchen towel and wring out as much liquid as you can — you want it dry enough that the eggs set cleanly rather than weeping. Meanwhile, position a rack in the center of the oven and heat it.
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2
Heat most of the olive oil in a 25 cm ovenproof skillet over medium heat. Add the scallions and cook until softened, about 3 minutes, then add the garlic and the squeezed zucchini and cook, stirring, until the zucchini is tender and any remaining moisture has cooked off, 5 to 6 minutes. Spread it into an even layer.
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3
Whisk the eggs in a large bowl with the black pepper, lemon zest and red pepper flakes until fully blended. Stir in the dill, mint, parsley and about two-thirds of the feta. Pour the mixture over the zucchini in the skillet, gently shaking the pan so the egg settles evenly, and scatter the remaining feta over the top. Let it cook undisturbed on the stovetop for 2 minutes until the edges just begin to set.
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4
Drizzle the remaining olive oil over the surface and transfer the skillet to the oven. Bake until the frittata is puffed, set in the center and lightly golden, 18 to 22 minutes. Let it rest for 5 minutes, then loosen the edges and slide onto a board. Serve warm or at room temperature, cut into wedges.