Zucchini and Feta Frittata

Serves: 6


100gfeta cheese, crumbled
6semi-dried tomatoes, chopped
2 tbspfinely chopped chives
2 tbspolive oil
1red onion, finely diced
2 mediumzucchini, diced


  1. Preheat the grill to medium-high. Whisk the eggs together in a bowl. Stir in the feta, tomatoes and chives. Heat oil in a non-stick frying pan over medium heat. Add the onion and saute for 5 minutes until softened. Add the zucchini and cook for a further 5 minutes, until golden.
  2. Pour the egg mixture over the onion and zucchini, shaking the pan a little to spread the ingredients out evenly. Cook for 10-15 minutes, until almost set. Place the pan under the grill for 2-3 minutes, until the top is golden and set.
  3. Slide the frittata out of the pan or place a large plate over the pan and carefully turn over to invert the frittata onto the plate. Serve warm or at room temperature, cut into pieces.


  1. Tis easy-to-make snack will keep in the refrigerator for two days. I like to serve it with a side of steamed broccoli and caulifower topped with paprika and a squeeze of lemon.