Sunday, June 24, 2012

Recipe for Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs

Greek Frittata with Zucchini, Tomatoes, and Feta
This Greek Frittata with Zucchini, Tomatoes, and Feta is good for breakfast, lunch, or dinner!

(Updated with better photos and instructions, June 2012.)  On Sundays I like to post meatless recipes on the blog so anyone who's participating in Meatless Monday can find them the next day.  Usually I post a brand new meatless recipe every Sunday, but there's a good reason I'm making an exception for this Greek Frittata.   A few weeks ago I made this favorite frittata from 2006 so I could take new pictures (greatly needed!)  Then I noticed that through the week I ate pieces of this at various times for breakfast, lunch and dinner, and it struck me what a versatile meatless dish this was, so I decided that Greek Frittata with Zucchini, Tomatoes, Feta and Herbs must be a perfect option for Meatless Monday. 

If you're not familiar with the name, a frittata is a type of Italian omelette which isn't folded over, and it's usually finished by putting it under the broiler to brown the top.  For this recipe it's absolutely essential to drain the tomatoes very well or the finished dish will be too watery, so don't rush that step. If you're making this when it's summer, by all means substitute fresh herbs and diced fresh tomatoes which have been drained in a colander for a few minutes.  (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch.  For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)

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 spices for about 3 minutes.

Then add the drained tomatoes and continue to cook for about 5 minutes more, or until the liquid from the tomatoes is all evaporated.

Beat the eggs with the milk, then pour eggs over the vegetables and cook until the eggs are barely starting to set.

Add half the cheese and stir gently, then cook the frittata about 3 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.  (This is the photo before covering the pan.

Then 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.)

Let the frittata sit for a few minutes, then cut into 4 or 6 wedges and serve. 

And just to illustrate why I am so determined about re-taking photos for some of my recipes from the past, here's the original photo of this recipe from back in 2006!

Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs
(Makes 4 large or 6 small servings; recipe created by Kalyn.)

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 T cream, half and half, or milkM
1/2 cup grated mozzarella cheese (or more)
1/4 cup crumbled feta cheese (or more)

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, and spices 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 with cream or milk. 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 stir gently; then cook about 3 minutes more.  Sprinkle remaining mozarella 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.)

Let the frittata sit for a couple of minutes; then cut into pie shaped wedges to serve. This is good with a dollop of light sour cream.

South Beach Suggestions:
Most Feta cheese is relatively low in fat, but it's important to use low-fat mozzarella and milk instead of cream if making this for the South Beach Diet.  With those ingredients, this would be a great dish for any phase of the diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Breakfast Ideas with Zucchini:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Zucchini and Green Chile Breakfast Casserole from Kalyn's Kitchen
Frittata with Zucchini, Sun-Dried Tomatoes, and Sausage from Kalyn's Kitchen
Summer Squash with Baked Eggs from The Kitchn
Grilled Zucchini Frittata with Goat Cheese and Cherry Tomatoes from Aggies Kitchen
Zucchini Parmesan Latkes from Leite's Culinaria
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

More About My Greek Frittata:
This recipe was first posted as part of Weekend Breakfast Blogging at Saffron Trail, and I posted it when I was on my way to visit San Francisco.  Anh at Food Lover's Journey also wrote a nice post about the Greek Frittata.

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  1. Oh, yeah, that looks really great. Wonderful pictures!
    Enjoy San Fran. Such a tough place to have to visit!

  2. Kalyn, this looks really yummy. I have to try this -- I'm a sucker for a good frittata, and I love feta cheese with eggs.

    Thanks for posting this, and have a great trip!

    The Inadvertent Gardener

  3. Kalyn! you are coming to SF?
    Will you still be here on Monday evening? Clotilde from Chocolate & Zucchinni is doing a big meet up, and are if you are still around you should most defintely join us. Check her blog for more details.


  4. As a big fan of eggs this sounds wonderful to me :) Have fun in SF!

  5. It is only 4 pm here and this makes me hungry!!! JUst the type of food I love!

  6. Tanna, Genie, Joey and Bea, thanks, and I promise it was delicious. As for SF, I will promise to have fun.

    Sam, thanks. I am only going to be in SF until Sunday night. I thought about trying to meet up with you and some of the other SF bloggers, but since I'm coming with two friends who are not bloggers, and not even foodies I decided I better not.

  7. Kalyn,
    I have to make your frittata!!! I just love egg and cheese!!!
    Hope you have a wonderful visit in SF.

  8. Looks good. Very different from the Greek frittata I make. It has potatoes, spinach and onion. Only feta in it. No mozza.

  9. Thanks for that wonderful entry Kalyn. I love frittatas and the step by step instructions will inspire several bloggers to try out your recipe

  10. It seems that frittata's are always our go to meal for Sunday lounging around day. I will definitely try yours.
    Enjoy the big city!!! I'm sure you will have tons to tells us upon your return.

  11. I will definitely try this one. It looks fabulous.

  12. Hey interesting site my friend.
    Keep on bloggin in the free world.
    Feel free to drop by my blog anytime.

    -- FreeCyprus
    Hellenic Reporter

  13. This was so good, I made it tonight and both DH and I loved it.

  14. This was so good!~ Both my husband and I loved it!!

  15. Anonymous, thanks for the feedback. Glad to hear you liked it.

  16. Kalyn, I think "Greek inspired" would be a more apt title of this dish. Delish indeed but not Greek in any regional dish sense or as something one would come across in Greece.

  17. How big is the can of chopped tomatos?

  18. It's a 14.5 oz. can of tomatoes (duh!) Sorry about that; I will edit right now and add that info.

  19. I love this combination of flavors, and it's just the type of dish I'd nibble on throughout the week, too. Greek seasoning blend might be a great addition here in place of the oregano. It sometimes includes dried lemon peel, which could be interesting.

  20. Lydia, I love Greek Seasoning and agree it would be great in this!

  21. Kalyn, Looking for wondrous friends from the past and found this. Can't wait to try the recipe! Glad to see you still have a garden--and a passion!

    Grace Henley--still in Seattle

  22. Grace, hello! So great to hear from you. I am off to write you an e-mail right now.

  23. I usually make frittata for weekend brunch. You're right. This can be a quick meal during the week as well. The Greek version will be a nice change. Thank you for the great recipe again!

  24. Hyosun, so glad you like it!

  25. I can see why this has been a favorite for so many years. The flavors are so fresh...perfect for summertime.

  26. Thanks Dara. I am excited to try this with fresh tomatoes when I get some.

  27. Just made this for dinner. Quite tasty!

  28. This sounds like a great dish since it really could be eaten for breakfast, lunch or dinner!

  29. This looks delish! I have a question. Do I stir the mix after I add the eggs, as I do when making scrambled eggs? Or, do I just let it sit and cook.

  30. No you don't really stir the mixture much once the eggs are added.


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