Skillet Zucchini and Feta Frittata

Zucchini and Feta Frittata — AI-generated illustration

Yield: 4 | Prep Time: 10 minutes

A relaxed weekend breakfast should feel generous without tying anyone to the stove all morning. This baked egg skillet delivers a full morning meal using a single pan and a handful of everyday staples.

Wring out the grated squash in a clean kitchen towel to keep the finished bake light and firm. Crumbled feta melts gently across the top, while extra wedges store well for busy mornings.

Stovetop to Oven Technique

Start by softening the zucchini and green onions in olive oil over medium heat right on the stove. Once the vegetables turn tender, pour the egg mixture directly into the hot pan and let it sit undisturbed for two minutes so the outer edges begin setting.

Transfer the entire 10-inch skillet into a 375°F (190°C) oven to finish baking. Fifteen to eighteen minutes later, the center sets completely and the top turns lightly golden.

Essential Ingredients for Clean Texture

Grated zucchini provides fresh vegetable body, but you must wring it thoroughly in a clean kitchen towel before cooking. A thorough squeeze prevents the baked eggs from turning soggy in the pan.

Crumbled feta scatters across the surface just before the skillet enters the oven, which adds pockets of salty, creamy bite. Fresh dill or chopped parsley brings clean garden brightness, with most whisked into the eggs and the rest reserved for the finish.

Cook's Notes for Success

Give the baked frittata a brief five-minute rest on the counter before slicing into wedges. That pause allows the center to settle firmly so each slice cuts cleanly without collapsing.

Whisk the eggs, milk, salt, pepper, and herbs until no streaks remain before pouring. A thoroughly blended custard ensures an even texture throughout the entire skillet.

Frequently Asked Questions

How should I serve leftover frittata slices? Leftover slices taste great served either warm or cold. You can prepare the skillet on a weekend morning and keep the extra wedges chilled for a fast meal later.

What sides go well with this skillet? Serve warm wedges with a slice of toasted whole grain bread and a handful of crisp greens on the side.

What type of pan is best for this recipe? Use a 10-inch oven-safe skillet so you can cook the vegetables on the stove and move the dish straight into the oven.

Skillet Zucchini and Feta Frittata

Ingredients

  • 8 large eggs
  • 1/4 cup milk of your choice
  • 1 medium zucchini, grated
  • 3 green onions, thinly sliced
  • 1/2 cup crumbled feta
  • 2 tablespoons chopped fresh dill or parsley
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • A few grinds of black pepper

Instructions

  1. Heat the oven to 375°F (190°C). Find a 10-inch oven-safe skillet.
  2. Wrap the grated zucchini in a clean kitchen towel and squeeze out as much water as you can. This keeps the frittata from turning soggy.
  3. Warm the olive oil in the skillet over medium heat. Add the zucchini and green onions and cook for about 4 minutes, stirring now and then, until soft.
  4. In a large bowl, whisk the eggs with the milk, salt, pepper and most of the herbs until no streaks remain.
  5. Pour the eggs over the vegetables in the skillet. Scatter the feta on top and let it cook undisturbed for about 2 minutes, until the edges just begin to set.
  6. Move the skillet to the oven and bake for 15 to 18 minutes, until the center is set and the top is lightly golden.
  7. Let it rest for 5 minutes, then sprinkle with the remaining herbs, slice into wedges and serve.

Recipe notes

  • Leftovers are good warm or cold, so we often make it on a lazy weekend morning and enjoy the extra slices on a busier day.
  • Our favorite way to eat it is with a slice of toasted whole grain bread and a handful of crisp greens on the side. It's a simple plate that feels a little special.

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