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Zucchini Tomato and Feta Frittata
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5 from 6 votes

Zucchini Tomato and Feta Frittata

A zucchini, tomato and feta frittata is the perfect dish to prepare on those long summer days. Quick and easy to prepare, light and just bursting with the flavor of summer.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Savory
Cuisine: American
Servings: 6 serves
Calories: 148kcal
Author: Whole Food Bellies


  • 2 tablespoon extra virgin olive oil
  • 1 slices average sized zucchini ends trimmed and cut into (about ⅓ inch)
  • 7 large eggs began
  • 10 in cherry tomatoes cut half
  • 3 leaves large basil torn into small pieces
  • 1 ounce feta cheese
  • salt and pepper to taste


  • Turn the grill (broiler) onto high and position a rack about 10 inches away
  • Heat 1 tablespoon olive oil in skillet (broiler proof) over med-high heat. When the oil is hot, add the zucchini in a single layer. Cook, turning once, until golden on both sides. Once cooked, transfer to a paper towel to drain
  • Add the other 1 tablespoon olive oil to the pan and reduce the heat to low. Whisk the eggs with the salt and pepper (to taste), stir in the cooked zucchini and then pour into the skillet. Use a spatula to make sure the zucchini are in a single layer
  • Cook slowly until the frittata is mostly set (about 8 minutes). It should still be a little runny on top. Add in the cherry tomatoes, cut side up, and the basil - pushing them into the egg mixture. Scatter the feta cheese on top
  • Pop the skillet under the broiler until puffy and golden (about 2 mins) and remove from heat
  • Slide the frittata onto a cutting board and allow to cool for about 15 mins before slicing and serving


Calories: 148kcal | Carbohydrates: 3.1g | Protein: 8.8g | Fat: 11.5g | Saturated Fat: 3.2g | Cholesterol: 221mg | Sodium: 141mg | Fiber: 0.7g | Sugar: 1.9g