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zucchini frittata

Zucchini Frittata


  • 1 medium onion diced
  • 1 medium zucchini cut into 1/4 "half moon" slices
  • 8 large eggs
  • 1/3 cup feta cheese
  • 1/4 teaspoon kosher salt
  • 1/8 tsp teaspoon O Organics® Black Pepper
  • Serving Option
  • sliced tomato and torn basil


  1. Coat a 10-inch non-stick skillet with non-stick cooking spray. Over medium heat sauté onion and zucchini until softened and slightly browned, about 4-5 minutes, stirring frequently.
  2. In a mixing bowl, whisk eggs, salt and pepper.
  3. Pour eggs over zucchini. Top with cheese. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and has slightly puffed, about 8 minutes.
  4. To cut frittata, turn out onto cutting board, top side up. Cut into wedges and serve! If desired, top with ripe tomato and torn basil.