Greek Frittata (Video)
This Greek Frittata has zucchini, tomato, Feta, and herbs, and this will be delicious for a low-carb breakfast, lunch, or dinner!
This Greek Frittata is a recipe I first came up with many years ago, and I’m thrilled to finally have some photos that show how really delicious this frittata is! The recipe has zucchini, tomatoes, Feta cheese, and herbs, and if you’re lucky enough to have a vegetable garden you must realize that zucchini season is upon us!
Zucchini is one of those ingredients that really gets my creative cooking energy going, and even though I’ve shared more than 50 Zucchini Recipes since I started this blog, it seems like every summer I have fun thinking of recipe ideas to use zucchini. And this tasty frittata his is one of the Top Ten Low-Carb Zucchini Recipes on Kalyn’s Kitchen.
The Greek Frittata recipe uses a generous amount of zucchini, canned tomatoes, and Mozzarella and Feta cheese, and when I made it with Jake for these updated photos we added some fresh chopped Greek oregano and fresh basil. No worries if you don’t have fresh herbs, this will still be delicious with dried oregano and basil. I’d happily eat this tasty Greek Frittata for breakfast, lunch, or dinner and this recipe a perfect way to use up some zucchini, but it’s tasty even when you (gasp!) have to buy zucchini from the store!
How to Make Greek Frittata:
- Pour the canned tomatoes into a colander placed in the sink and let tomatoes drain well.
- While tomatoes are draining, cut the zucchini into strips and then into 1/2 inch pieces. Heat the olive oil and saute the zucchini, garlic, and dried herbs.
- Then add the drained tomatoes and continue to cook until the liquid from the tomatoes is all evaporated.
- Beat the eggs, then pour eggs over the vegetables and cook until eggs are barely starting to set.
- Add half the cheese (and chopped fresh herbs if you have them) and stir gently, then cook the frittata a few minutes more.
- Then sprinkle over the remaining mozzarella and Feta, cover the pan, and cook until the cheese is mostly melted and the eggs are mostly set.
- Put the frittata under the broiler and brown the top for a few minutes, watching it carefully and rotating the pan as needed. (When it’s summer I do this browning step in a toaster oven.)
- Sprinkle Frittata with a little more chopped fresh herbs if you have them and serve.
- I love to eat it with a dollop of sour cream.
More Tasty Zucchini Recipes:
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
The Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen
Zucchini Parmesan Latkes from Leite’s Culinaria
Grilled Zucchini Frittata with Goat Cheese and Cherry Tomatoes from Aggies Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 can (14.5 oz.) diced tomatoes, very well drained
- 1 medium zucchini, diced in 1/2 inch pieces
- 1 T olive oil
- 2 cloves garlic, finely minced
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- 1 tsp. Spike seasoning (optional, if you don’t have Spike use any general-purpose seasoning mix that’s good with eggs)
- coarse ground black pepper to taste
- 6 eggs
- 1/2 cup grated Mozzarella cheese (or more)
- 1/2 cup crumbled Feta cheese (or more)
- 2 T chopped fresh Greek Oregano (optional)
- 2 T chopped fresh basil (optional)
- sour cream for serving (optional)
- Pour the tomatoes into a colander placed in the sink and let tomatoes drain well.
- Cut ends off the zucchini, then cut it lengthwise into strips and then into 1/2 inch pieces.
- Use a 10 or 12 inch heavy frying pan which can go under the broiler. Spray pan with nonstick spray if needed. Preheat broiler.
- Heat olive oil in pan, add zucchini, garlic, dried herbs, and Spike Seasoning (affiliate link) and saute 3 minutes. Add tomatoes and cook 3-5 minutes more, until liquid from tomatoes is nearly all evaporated.
- While vegetable mixture cooks, break eggs into bowl and beat well. Pour eggs into pan with the zucchini and spices and cook 2-3 minutes, or until eggs are barely starting to set.
- Add half of Mozzarella cheese and Feta (and most of the chopped fresh herbs if you’re using them) and stir gently; then cook about 3 minutes more.
- Sprinkle remaining Mozzarella and feta cheese over top and cook a few minutes with a lid on the pan. (The cheese should be mostly melted and the eggs fairly set when you put it under the broiler.)
- When frittata looks nearly done, place under broiler until top is slightly browned. (This probably won’t take more than a few minutes; watch it carefully and rotate the pan if needed to get it evenly browned.)
- Sprinkle the cooked frittata with the rest of the chopped fresh herbs (if using) and let it sit for a couple of minutes; then cut into pie shaped wedges to serve.
- This is good with a dollop of sour cream.
Recipe created by Kalyn.
Amount Per Serving: Calories: 173Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 206mgSodium: 501mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 11g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Greek Frittata with Zucchini, Tomato, Feta, and Herbs is suitable for low-carb, Keto, and low-glycemic diet plans, which might recommend full fat-cheese. Feta is a lower-fat cheese, and it would be recommended to use low-fat mozzarella if making this for the South Beach Diet; other low-carb diets would probably refer full-fat cheese. I’d eat this for any phase of South Beach.
Find More Recipes Like This One:
Use the Zucchini Recipes or Breakfasts to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there..