Zucchini, Spinach & Feta Frittata
If you love brunch as much as I do, you need to have Frittata in your arsenal of recipes. In my house it is usually a result of leftover ingredients that I quickly whip up together, because I never throw away food! My secret for a scrumptious Frittata is not to over bake it. I have had far too many dried, lackluster versions to allow this to happen in my own kitchen! I promise you this recipe is a quick and delicious, and feel free to change the ingredients with what you have available. From start to finish, this should take you about 25 minutes to make!
1 small onion, diced
1 large zucchini, grated and juices squeezed
3 stalks scallion (green onions) cut
2 garlic cloves, grated or finally chopped
5oz fresh spinach (you can use frozen, but make sure to squeeze out the liquids)
1/2 jalapeño, diced, seeds removed
1/3 cup crumbled feta
1/3 cup grated parmesan
1/2 tbs butter
1 tsp salt
Cracked black pepper
4-6 tbs milk
1. Start with grating the zucchini. Transfer the grated zucchini to a colander and use your hands to squeeze out as much of the liquid you can. Set aside to drain.
2. Prepare the rest of your vegetables.
3. In an oven proof skillet sauté the onion with the butter on medium heat about 1-2 minutes, stirring occasionally. Add the jalapeño and garlic and continue to stir another minute
4. Add the zucchini, season with salt and pepper and sauté for another 2-3 minutes.
5. Add the feta cheese and stir until well combined.
6. Add the spinach in 3 batches, lightly packing it down to make room for it all. Allow about 1 minute to cook before carefully folding the bottom over the spinach to combine.
7. In a separate bowl, crack 4-6 eggs (the more eggs, the higher the frittata), add 1 tbs of milk for each egg. Season with 2 pinches of salt.
7. Add the parmesan cheese and the scallions to the skillet and stir to combine.
8. Spray the sides of the skillet with the cooking spray to prevent the eggs from sticking, and pour the egg mixture, lightly shaking the skillet so the eggs seep through the veggies. If needed, use a spatula to gently move the mixture around.
9. Sprinkle a little more parmesan over the top and transfer into a hot oven to finish baking.
10. Bake for 10-12 minutes until the eggs are cooked through. Shake the pan, if the eggs are still moving they are not done. The frittata will expand and rise, but will flatten out once out of the oven.
11. Sprinkle some more scallions and serve.