Zucchini, Red Pepper and Feta Frittata Zucchini, Red Pepper and Feta Frittata

[migration] empty title 234 Image by: [migration] empty title 234 Author: Canadian Living

  • Portion size 4 servings


  • 8 eggs
  • 1 tablespoon vegetable oil
  • 1 onion sliced
  • 1 zucchini thinly sliced
  • 2 cloves of garlic minced
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 sweet red pepper thinly, sliced
  • 4 teaspoons chopped fresh dill
  • 3/4 cups crumbled feta cheese
  • 9 kalamata olives pitted and quartered


In large nonstick ovenproof skillet, heat oil over medium heat; cook onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.

Meanwhile, in large bowl, whisk together eggs, milk, salt and pepper; stir in red pepper and dill. Pour into skillet; reduce heat to medium-low. Sprinkle with cheese and olives; cook for 10 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 3 to 5 minutes or until golden brown and set. Cut into wedges.

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Zucchini, Red Pepper and Feta Frittata