Zucchini, Red Pepper, and Feta Frittata: A Taste of the Mediterranean

There are certain dishes that transport you instantly, a single bite conjuring up memories of sun-drenched locales and lively family gatherings. For me, this Zucchini, Red Pepper, and Feta Frittata is one such dish. It reminds me of a crisp Mediterranean evening, the air alive with the scent of herbs and the gentle murmur of conversation. It’s the kind of meal that feels both comforting and sophisticated, a testament to how simple, quality ingredients can create something truly spectacular. This frittata, with its vibrant colors and bold flavors, has become a go-to in my kitchen, perfect for a light supper or a celebratory brunch.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 18-23 minutes
• Total Time: 33-38 minutes
• Servings: 4
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

The beauty of this frittata lies in its straightforward yet flavorful ingredients. Each component plays a vital role in creating a balanced and satisfying dish.

• 1 tablespoon vegetable oil (a neutral oil like canola or sunflower works well here)
• 1 onion, thinly sliced
• 1 zucchini, thinly sliced
• 2 garlic cloves, minced
• 8 large eggs
• 1/4 cup milk (any kind of milk, dairy or non-dairy, will work)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sweet red pepper, thinly sliced
• 1 teaspoon dried dill
• 3/4 cup feta cheese, crumbled
• 9 kalamata olives, pitted and quartered

Equipment Needed

To bring this delicious frittata to life, you’ll need a few essential kitchen tools:

• A large non-stick ovenproof skillet (10-inch or 12-inch is ideal)
• A large bowl for whisking eggs
• A whisk
• A cutting board and knife for prepping vegetables
• A measuring cup and spoons
• An oven

Instructions

Crafting this frittata is a simple, multi-stage process that yields impressive results. The key is to cook the vegetables until tender before incorporating them into the egg mixture, and then to allow the frittata to set perfectly on the stovetop before a final, quick broil.

1. In your large non-stick ovenproof skillet, heat the vegetable oil over medium heat. Add the sliced onion and zucchini. Cook, stirring often, for 5 to 8 minutes, or until the vegetables have softened. This initial sautéing helps to bring out their natural sweetness and ensure they are tender throughout the finished frittata.
2. While the vegetables are softening, prepare the egg base. In a large bowl, whisk together the 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.
3. Stir the thinly sliced red pepper and 1 teaspoon dried dill into the egg mixture. The dill will infuse the frittata with a wonderfully aromatic and slightly zesty note, a classic pairing with Mediterranean flavors.
4. Pour the whisked egg mixture directly into the skillet with the softened onion and zucchini. Reduce the heat to medium-low. This gentle heat is crucial for allowing the frittata to cook through without burning the bottom.
5. Sprinkle the 3/4 cup crumbled feta cheese and the quartered kalamata olives evenly over the top of the uncooked frittata. These ingredients will nestle into the eggs as they cook, providing bursts of salty, briny flavor.
6. Cook for approximately 10 minutes. During this time, the bottom and sides of the frittata will begin to firm up, while the top will remain slightly runny. This is exactly what you want, as it indicates it’s ready for the final step.
7. Preheat your broiler. Once the frittata has reached the desired consistency (firm around the edges, slightly unset in the center), carefully transfer the skillet to the oven and broil for 3 to 5 minutes. Keep a close eye on it, as broilers can vary in intensity. You’re looking for the top to become golden brown and for the entire frittata to be set.
8. Once golden brown and set, remove the skillet from the oven. Allow the frittata to rest for a few minutes before cutting into wedges and serving.

Expert Tips & Tricks

As a seasoned chef, I’ve learned a few tricks that can elevate any dish, and this frittata is no exception.

• Even Slicing is Key: When slicing your onion, zucchini, and red pepper, aim for consistent thickness. This ensures they cook evenly, preventing some pieces from being mushy and others still tough. A mandoline can be a great tool for achieving perfect uniformity.
• Don’t Overcook the Vegetables: The initial sautéing is meant to soften the vegetables, not to fully cook them. They will continue to cook in the egg mixture, so a slight firmness at this stage is ideal.
• Skillet Choice Matters: Using an ovenproof skillet is non-negotiable for this recipe. This allows you to easily transfer the frittata from stovetop to broiler without having to deal with transferring a delicate, partially cooked egg dish to a separate baking sheet. Cast iron or stainless steel skillets with oven-safe handles are excellent choices.
• Broiler Vigilance: The broiler is your friend for achieving that beautiful golden-brown finish, but it can turn from golden to burnt in a flash. Stay by the oven and watch it closely. If one side seems to be browning too quickly, you can carefully rotate the skillet.
• Room Temperature Eggs: For a more uniform and better-emulsified egg mixture, use eggs that are at room temperature. They whisk up more easily and incorporate more smoothly into the milk.

Serving & Storage Suggestions

This Zucchini, Red Pepper, and Feta Frittata is wonderfully versatile, making it suitable for a variety of occasions.

• Serving: Serve hot, warm, or at room temperature. It’s delicious on its own, or paired with a crisp green salad dressed with a lemon vinaigrette. For a heartier meal, consider serving it with some crusty bread or a side of Greek-style oven fries, as mentioned in the original inspiration. Cut into wedges for easy serving.
• Storage: Leftover frittata can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s quite good cold, but for the best texture and flavor when reheating, place a slice on a microwave-safe plate and heat gently for about 30-60 seconds, or until warmed through. You can also reheat it in a low oven (around 300°F or 150°C) for about 10-15 minutes.

Nutritional Information

This is an estimated nutritional breakdown and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	302.8 kcal	–
Calories from Fat	190 g	–
Total Fat	21.2 g	32%
Saturated Fat	8.3 g	41%
Cholesterol	450.2 mg	150%
Sodium	845.5 mg	35%
Total Carbohydrate	10.2 g	3%
Dietary Fiber	1.9 g	7%
Sugars	5.2 g	20%
Protein	18.5 g	36%

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment with it to suit your preferences and what you have on hand.

• Add Greens: Wilted spinach, kale, or Swiss chard can be a wonderful addition. Add them to the skillet after the onions and zucchini have softened, and cook until wilted before proceeding with the recipe.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the egg mixture or sauté some finely chopped jalapeño with the onions.
• Cheese Swaps: While feta is traditional and delicious, other salty, crumbly cheeses like goat cheese or even a sharp white cheddar could offer a different, but equally tasty, profile.
• Vegetable Adventures: Other vegetables that would work well include mushrooms, bell peppers of different colors, or even small broccoli florets. Ensure they are cut small enough to cook through.
• Herb Power: If you don’t have dill, consider using other Mediterranean herbs like oregano, thyme, or even a touch of fresh parsley stirred in at the end.

FAQs

Q: Can I make this frittata ahead of time?
A: Yes, this frittata can be made ahead. It’s delicious served at room temperature or gently reheated.

Q: What kind of skillet is best for this recipe?
A: A 10-inch or 12-inch non-stick, ovenproof skillet is ideal to ensure easy cooking and broiling.

Q: How can I tell when the frittata is set?
A: The edges and bottom will be firm, and the center will be mostly set, with perhaps just a slight wobble. The broiling step will ensure the top is fully cooked.

Q: Can I use fresh dill instead of dried?
A: Absolutely! If using fresh dill, you’ll want to use about 1 tablespoon, chopped, as fresh herbs are generally milder than dried.

Q: Is it okay if the feta cheese melts completely?
A: Yes, it’s perfectly fine if the feta melts into the frittata; it will still provide its delicious tangy flavor.

Final Thoughts

This Zucchini, Red Pepper, and Feta Frittata is more than just a recipe; it’s an invitation to savor simple pleasures. Its vibrant colors are a feast for the eyes, and its harmonious blend of flavors and textures is a delight for the palate. Whether you’re planning a leisurely weekend brunch or a quick weeknight supper, this dish is sure to impress. Pour yourself a glass of crisp white wine or a refreshing sparkling water, and enjoy the delightful journey this frittata offers. I encourage you to try it and see how it brings a little piece of the Mediterranean sunshine to your own table.