Method

Prepare the Ingredients:

Wash and slice the zucchini into thin rounds. Finely chop the onion and crumble the feta cheese. Set everything aside.

Cook the Vegetables:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent.

Add the zucchini slices to the skillet. Season with salt and pepper, and cook for about 5-7 minutes until the zucchini is tender and slightly golden.

Beat the Eggs:

In a mixing bowl, crack the eggs and whisk them together until well combined. You can add a pinch of salt and pepper here as well. If you like, you can also mix in some chopped fresh herbs for added flavor.

Combine Everything:

Once the zucchini is cooked, lower the heat to medium-low. Pour the beaten eggs evenly over the zucchini and onions in the skillet. Sprinkle the crumbled feta cheese on top.

Cook the Frittata:

Let the frittata cook for about 8-10 minutes, or until the edges start to set. You can gently lift the edges with a spatula to allow the uncooked egg to flow underneath.

Finish Cooking:

If your skillet is oven-safe, transfer it to the preheated oven (350°F or 175°C) and bake for 5-7 minutes until the top is set. Alternatively, you can finish cooking it on the stove with a lid for about 5 more minutes. For a golden top, you can also broil it for 2-3 minutes, but watch it closely to avoid burning.

Let it Stand:

Once cooked, remove the frittata from the heat and let it stand for about 5 minutes. This helps it set further and makes it easier to slice.

Serve:

Cut the frittata into wedges and serve warm or at room temperature. It can be enjoyed plain or with a simple salad on the side.

Variations

Vegetable Variations: You can add other vegetables such as bell peppers, spinach, or cherry tomatoes for different flavors and textures.

Herb Variations: Experiment with different herbs such as basil or chives for a unique twist.

Cheese Variations: Swap feta for goat cheese or cheddar to change up the flavor profile.