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,
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.
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
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.