Zucchini and Herb Frittata

Geoffrey Zakarian
Servs 6-8

·     3 tablespoons extra-virgin olive oil

·     1 zucchini, halved lengthwise, sliced into 1/4-inch half rounds (about 2 cups)

·     1 yellow squash, halved lengthwise, sliced into 1/4-inch half rounds (about 2 cups)

·     1 garlic clove, sliced

·     Kosher salt and freshly cracked black pepper

·     1 cup canned or jarred slow-roasted tomatoes, drained

·     12 large eggs, beaten

·     6 ounces feta cheese, crumbled

·     1/2 cup dill, picked

·     1/2 cup parsley, chopped


1.  Preheat oven to 300 degrees F.

2.  Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium-high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Sauté until lightly caramelized, about 6 minutes.

3.  When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.

4.  Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.

5.  Garnish the frittata with feta cheese, dill and parsley. 

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