Frittata with feta, zucchini and mint
4 servings
30 minutes
Frittata with feta, zucchini, and mint is a vibrant Italian dish perfect for a light breakfast or dinner. Known as the Italian omelet, frittata has a rich history rooted in Italy's rural regions where eggs and vegetables were staple ingredients. In this recipe, tender zucchini adds freshness while mint provides an unexpected cool note. Feta contributes a creamy texture with pleasant acidity, creating a balance of flavors. The frittata is easy to prepare—first mixing the main ingredients, then baking on the stove and finishing under the grill until golden brown. It pairs wonderfully with crusty bread and fresh salad for a harmonious and tasty meal. This dish delights the palate and carries a piece of Italian hospitality.
1
Preheat the grill in the oven.
2
In a bowl, beat the eggs well with milk. Add salt and pepper.
- Chicken egg: 6 pieces
- Milk: 150 ml
- Salt: to taste
- Ground black pepper: to taste
3
Then add grated zucchini, chopped mint, and half of the crumbled feta.
- Courgette: 3 pieces
- Mint leaves: 10 g
- Feta cheese: 150 g
4
Heat olive oil in a large ovenproof skillet. Pour in the egg mixture and cook on low heat for about 8-10 minutes without stirring, until almost set.
- Olive oil: 1 tablespoon
5
Sprinkle with the remaining feta and grill for 2-3 minutes until fully cooked. Let it rest for 3-4 minutes and cut into segments.
- Feta cheese: 150 g
