Zucchini and Feta Frittata

Zucchini and Feta Frittata

Frittata is one of those versatile dishes that’s easy to throw together with your favorite veggies and the addition of either feta or goat cheese to add richness, and sometimes a good nitrate free bacon. It’s loaded with protein and healthy fats, filling and delicious, and I’m a huge fan of things you can eat for breakfast, lunch and dinner. And it’s always a big hit for a potluck brunch. Plus just think of all those carbs you skip as opposed to quiche with a crust. Bonus! That’s what I’m talking about.

Zucchini and Feta Frittata

Zucchini and Feta Frittata Recipe


  • 1 Tbsp olive oil
  • 1 shallot, peeled and minced
  • 1 medium zucchini, sliced into half moons
  • 1-2 Tbsp grass-fed butter
  • 6 pastured or organic eggs, beaten
  • 1/2 cup crumbled feta cheese
  • sea salt
  • freshly ground black pepper


  1. Preheat oven to 350°
  2. Saute shallot and zucchini in olive oil in small saute pan over medium heat for 1-2 minutes
  3. Add butter and melt
  4. Pour eggs and 1/4 cup feta cheese on top of veggies
  5. As eggs begin to set use a wooden spoon to gently pull them into the center of the pan, allowing liquid to go toward the edges of the pan, 1-2 times
  6. Season with salt and pepper, top with remaining 1/4 cup of feta
  7. Place saute pan in the oven for 10-15 minutes or until eggs puff up and set completely
  8. Serve with a salad, veggies (like roasted cauliflower above), or sprouted grain toast

Enjoy and leave questions or suggestions in the comment section below!

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