Zucchini, Dill and Feta Frittata

Ingredients

• Eggs

  6

  $1.50

• Zucchini / Courgette

  200 g

  $0.42

• Red onion

  0.5

  $0.18

• Feta cheese

  60 g

  $0.84

• Olive oil

  2 tbsp

  $0.20

• Fresh Dill

  0.25 bunch

  $0.30

• Salt

  0.5 tsp

  $0.00

• Black pepper

  0.25 tsp

  $0.02

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Feta cheese for Cheddar cheese (1:1) — A firm salty cheese keeps the same role in the salad

Preparation

1. 1

   Whisk the eggs in a bowl with salt, black pepper, and chopped fresh dill until light and well blended.

2. 2

   Heat olive oil in an oven-safe 20 cm non-stick skillet over medium heat.

3. 3

   Add thin rounds of zucchini and sliced red onion, sautéing for 4 to 5 minutes until softened and lightly browned.

4. 4

   Pour the whisked egg mixture evenly over the vegetables in the pan.

5. 5

   Crumble the feta cheese over the top, reduce heat to low, cover the skillet, and cook for 6 to 7 minutes until the eggs are just set.

6. 6

   Slide the frittata onto a board, slice into wedges, and serve warm or at room temperature.