Zucchini and Feta Frittata

Ingredients · 2 servings

• 4Egg, beaten
• 250 gZucchini, thinly sliced
• 80 gFeta, crumbled
• 4 gMint, chopped
• ¾ tbspOlive oil
• ⅓ tspSalt
• ¼ tspBlack pepper, freshly ground

Equipment

oven, stovetop, mixing bowl, whisk, knife, cutting board, oven safe skillet, spatula, oven mitt, serving plate

Instructions

1. 1
   Prepare Ingredients

   Gather all ingredients, measure them, and set out a bowl, whisk, knife, board, oven safe skillet, spatula, and oven mitt. · 5 min

   What to look for: Ingredients are measured and tools are within reach

2. 2
   Heat Oven

   Heat the oven to 204°C / 400°F and place a rack in the center while the empty skillet warms gently on the stovetop. · 5 min

   What to look for: Oven is fully heated and the skillet feels warm

3. 3
   Cook Zucchini

   Warm olive oil in the skillet, add zucchini and salt, and cook until the slices soften and release most of their moisture. · 8 min

   What to look for: Zucchini is glossy, tender, and lightly reduced

4. 4
   Whisk Egg Mixture

   Whisk eggs with black pepper, then fold in crumbled feta and chopped mint until the mixture looks evenly speckled. · 3 min

   What to look for: Egg mixture is smooth with visible feta and mint

5. 5
   Combine In Skillet

   Pour the egg mixture over the hot zucchini, tilt the skillet to spread it evenly, and cook until the edges begin to set. · 3 min

   What to look for: Edges look lightly set while the center stays loose

6. 6
   Bake Frittata

   Transfer the skillet to the oven and bake until the surface is puffed and the center no longer jiggles when gently shaken. · 10 min

   What to look for: Top is set, lightly puffed, and pale golden at the edges

7. 7
   Rest And Serve

   Rest the frittata for 5 minutes, cut into 2 wedges, and serve warm or at room temperature with its mint scented feta pockets. · 5 min

   What to look for: Slices hold their shape and show tender zucchini throughout