Zucchini Frittata with Feta and Chives Recipe
A fresh and flavorful Zucchini Frittata with Feta and Chives, perfect for brunch or any meal. This veggie-packed frittata combines tender zucchini, leeks, peas, and a bright lemon zest flavor, topped with creamy feta cheese and fresh chives, making a satisfying and healthy dish served best with a simple arugula salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 pound zucchini, sliced into thin rounds
- 4 leeks, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 cup frozen peas
- ¼ cup chives, snipped
Egg Mixture
- 8 eggs
- 1 lemon, zested
- 1 teaspoon kosher salt, plus more to taste
Other Ingredients
- 5 tablespoons olive oil, divided
- 3 ounces feta cheese, crumbled
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for baking the frittata once the stovetop cooking is complete.
- Sauté Vegetables: Heat 4 tablespoons of olive oil in a large oven-safe skillet over high heat. Add the zucchini and leeks, season with kosher salt, and cook while stirring frequently until the vegetables soften, about 8–10 minutes.
- Add Garlic and Peas: Stir in the sliced garlic and cook for 2 minutes until fragrant. Then add the frozen peas and mix well into the vegetable mixture.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, lemon zest, snipped chives, and a pinch of salt. Taste the cooked vegetable mixture and adjust seasoning as needed, then fold the vegetables gently into the eggs.
- Cook Eggs in Skillet: Wipe out the skillet if necessary, then return it to medium-high heat with the remaining tablespoon of olive oil. Pour in the egg and vegetable mixture and gently shimmy the pan back and forth to spread the eggs evenly.
- Set the Edges: Cook the eggs for about 2–3 minutes until the edges start to set and the bottom turns lightly golden.
- Add Feta and Bake: Sprinkle the crumbled feta cheese evenly on top of the frittata. Transfer the skillet into the preheated oven and bake for 8–10 minutes until the frittata is just set in the center.
- Serve: Remove from the oven and let cool slightly before slicing. Serve warm with a simple arugula salad on the side for a fresh, balanced meal.
Notes
- Use an oven-safe skillet such as cast iron to ensure easy transfer from stovetop to oven.
- The lemon zest adds brightness but can be omitted if not preferred.
- Adjust salt to taste, especially if using salted feta cheese.
- Vegetables can be varied seasonally; consider adding bell peppers or spinach for variation.
- This recipe is great for meal prep and reheats well in the oven or microwave.
