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- 4 large eggs - 1 medium zucchini, grated - 1 cup feta cheese, crumbled - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/4 cup milk - 2 tablespoons olive oil - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) This recipe serves four people. Each serving has a good balance of protein and veggies. If you want to make more, just double or triple the ingredients. For six servings, use six eggs and 1 1/2 cups of feta cheese. Adjust the zucchini and other items as needed. When choosing zucchini, pick firm ones with smooth skin. They should feel heavy for their size. If you can't find feta cheese, try goat cheese or cottage cheese. Both options work well and add a unique taste. For a dairy-free version, use almond milk and a dairy-free cheese. These substitutes keep the dish delicious and creamy. - Preheat the oven to 375°F (190°C). - Prepare an oven-safe skillet. - Heat olive oil in the skillet over medium heat. - Add finely chopped onion and sauté for 3-4 minutes. - When the onion is soft, add minced garlic. - Stir in grated zucchini and cook for 3-5 minutes. - Season with salt and black pepper to taste. - In a bowl, whisk together eggs, milk, and crumbled feta. - Mix until the feta is evenly combined. - Pour the egg mixture into the skillet over the veggies. - Cook on the stovetop for 2-3 minutes. - Wait until the edges begin to set but the center is still runny. - Transfer the skillet to the preheated oven. - Bake for 15-20 minutes until puffy and set. - Check with a toothpick; it should come out clean. After baking, let it cool for a minute. Slice into wedges and garnish with fresh parsley. Enjoy your delicious frittata! For the full recipe, check the section above. To avoid a rubbery texture in your frittata, cook the eggs gently. Overcooking can make them tough. Use medium heat when cooking. This way, you get tender, fluffy eggs. For even cooking, stir the mixture gently. When you pour the egg mixture into the skillet, make sure it spreads evenly. Allow the edges to set a bit before moving it to the oven. This helps create a nice base. Pair your frittata with a fresh salad or cherry tomatoes. This adds color and crunch. You can also serve it with a side of crusty bread for a hearty meal. For gatherings, slice the frittata into wedges. Place them on a nice platter. Top with fresh parsley for a pop of green. You could drizzle some olive oil or lemon juice for extra flavor. A slice of this frittata has about 200 calories. It packs protein from the eggs and feta. It also offers healthy fats from olive oil. Zucchini is low in calories and high in fiber. It helps with digestion and keeps you full. Feta cheese adds calcium and flavor, making this dish tasty and healthy. You can find more details in the Full Recipe. {{image_4}} You can switch the feta for other cheeses. Goat cheese adds a tangy flavor. Cheddar gives a rich, creamy taste. Both work well with zucchini. Experiment and find your favorite! You can add more veggies for extra flavor. Bell peppers, spinach, or mushrooms are great choices. Seasonal veggies like asparagus or tomatoes can also shine in this dish. Pick what you love! Fresh herbs like basil or dill can enhance the taste. You might also try spices like paprika or black pepper. For added protein, mix in diced ham or fresh spinach. Each option makes the frittata more filling and flavorful. To keep your Zucchini and Feta Frittata fresh, store any leftovers right away. Let it cool down first. Place the frittata in an airtight container. This helps prevent it from drying out. You can also cover it tightly with plastic wrap. Refrigerate it within two hours of cooking. Use glass or plastic containers for best results. Glass containers are great for visible storage. They help you see the frittata without opening them. If you use plastic, make sure they are BPA-free. This ensures safety and health. Store the frittata for up to four days in the fridge. When you want to enjoy leftover frittata, reheat it gently. The best way is in the oven. Preheat the oven to 350°F (175°C). Place the frittata on a baking sheet. Cover it with foil to keep moisture in. Heat it for about 10-15 minutes until warm. You can also reheat it in the microwave. Use a microwave-safe plate and cover it with a damp paper towel. Heat it in short bursts of 30 seconds. Check it often to avoid overcooking. This keeps the frittata moist and tasty. To keep the texture just right, avoid high heat. High heat can make the frittata rubbery. Always reheat slowly, whether in the oven or microwave. This way, you enjoy a delicious meal that tastes fresh. For more details, check the Full Recipe. Yes, you can make this frittata ahead of time. Cook it fully, then cool it down. Store it in the fridge in an airtight container for up to three days. When you want to eat it, just reheat it in the oven or a skillet. This saves time on busy mornings. Yes, you can freeze the frittata. Cut it into wedges and wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag or container. It can last for up to three months. To enjoy, thaw it in the fridge overnight and reheat in the oven. You can serve many things with a frittata. Here are some ideas: - Fresh salad - Sliced avocado - Roasted potatoes - Toast with butter - Cherry tomatoes These sides add color and flavor to your meal. A cooked frittata lasts about three to four days in the fridge. Store it in an airtight container. This keeps it fresh and tasty for your next meal. Yes, you can make a frittata without eggs. Try using these substitutes: - Silken tofu blended until smooth - Chickpea flour mixed with water - Flaxseed meal mixed with water These options give you a similar texture and flavor. They are great for a vegan option. For the best results, use the same amount as in the recipe. For detailed steps on making this dish, check the Full Recipe. This blog post guides you through making a delicious zucchini and feta frittata. We covered ingredients, how to prepare, and cooking steps. You learned tips for perfecting texture, serving ideas, and variations to try. Remember, you can make this dish your own with different veggies or cheese. Store leftovers properly and enjoy them later. Frittatas are easy to make ahead or freeze too. With these insights, you can cook and serve a tasty meal everyone will love. Enjoy your cooking journey!

Zucchini and Feta Frittata

Discover the perfect blend of flavors with this delicious Zucchini and Feta Frittata! Made with fresh ingredients like eggs, zucchini, and creamy feta, it’s not only easy to prepare but also a healthy choice for any meal. In just 30 minutes, you can enjoy this delightful dish that's perfect for breakfast, lunch, or dinner. Click through to explore the full recipe and impress your family with this tasty frittata!
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Ingredients
  

4 large eggs

1 medium zucchini, grated

1 cup feta cheese, crumbled

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup milk

2 tablespoons olive oil

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    In a large, oven-safe skillet, heat the olive oil over medium heat. Once the oil is hot, add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent and fragrant.

      Add the minced garlic and grated zucchini to the skillet. Continue to cook for an additional 3-5 minutes, stirring occasionally, until the zucchini softens slightly. Season the mixture with salt and black pepper to taste.

        In a separate mixing bowl, whisk together the eggs, milk, and crumbled feta cheese until fully combined. Ensure that the feta is evenly incorporated into the egg mixture.

          Carefully pour the egg and feta mixture over the sautéed vegetables in the skillet, making sure it is evenly distributed. Allow it to cook on the stovetop for 2-3 minutes, or until the edges begin to set but the center is still runny.

            Once the edges are set, transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the frittata is puffy and the center is fully set. You can check by inserting a toothpick; it should come out clean.

              After baking, remove the skillet from the oven and allow it to cool for about a minute. Slice the frittata into wedges and generously sprinkle fresh chopped parsley on top for a burst of color and flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve each wedge on a plate with a side of fresh salad or cherry tomatoes for a vibrant meal. Optionally, drizzle with a little extra virgin olive oil or a light squeeze of lemon for additional zest.