Courgette and Feta Cheese Frittata
Perfect for a quick and flavorful meal, this Courgette and Feta Cheese Frittata combines the tender sweetness of grated courgettes (zucchini) with the tangy creaminess of crumbled feta. With a base of six fluffy eggs infused with fragrant garlic, fresh parsley, and a hint of optional paprika, this frittata is a vibrant medley of savory flavors. It’s cooked to perfection using a stovetop-to-grill technique, ensuring a golden, puffed-up finish that's both visually stunning and irresistibly delicious. Ready in just 30 minutes, this recipe is ideal for brunch, lunch, or a light dinner and can be served warm or at room temperature. Pair it with a fresh side salad or crusty bread for a satisfying, restaurant-worthy dish you can easily whip up at home. Keywords: courgette frittata, zucchini frittata, easy frittata recipe, feta cheese recipe, quick frittata.
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Recipe Information
Ingredients
- 2 medium courgette (zucchini)
- 6 large eggs
- 100 grams feta cheese
- 2 tablespoons olive oil
- 2 tablespoons milk
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika (optional)
Instructions
Wash the courgettes and grate them using a box grater. Place the grated courgettes into a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
Finely mince the garlic and chop the parsley. Crumble the feta cheese into small pieces.
In a large bowl, crack the eggs and whisk them well. Add the milk, salt, black pepper, and paprika (if using) to the eggs and whisk until combined.
Heat the olive oil in a non-stick, oven-safe skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the grated courgettes to the skillet and cook for 3-5 minutes, stirring occasionally, until softened and any remaining liquid has evaporated.
Spread the courgette mixture evenly across the skillet and reduce the heat to low.
Pour the egg mixture over the courgettes, tilting the skillet to ensure the eggs spread evenly. Scatter the crumbled feta cheese and chopped parsley over the top.
Cook on the stove over low heat for about 5 minutes, or until the edges are set but the center is still slightly runny.
Preheat your oven’s grill (broiler) setting to high. Place the skillet under the grill for 2-4 minutes, or until the frittata is puffed up and lightly golden on top. Watch closely to prevent burning.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.1 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 787 mg | 61% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
