Greek Frittata with Zucchini, Tomato, Feta, and Herbs

(from desert.rose32’s recipe box)

Categories: Breakfast

Ingredients

  • 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)

Directions

  1. 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.

  2. 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 and saute 3 minutes. Add tomatoes and cook 3-5 minutes more, until liquid from tomatoes is nearly all evaporated.

  3. 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.

  4. 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.)

  5. 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.)

  6. 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.

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