20-minute zucchini frittata recipe

5 Method Steps

Step 1

Preheat oven to 220C/200C fan forced. Heat 2 tbsp reserved feta oil in a 20cm frying pan over medium-high heat. Add the zucchini. Cook, stirring, for 2 minutes or until softens slightly and most of the water has evaporated.

Step 2

Reduce the heat to medium. Pour the egg into the pan and cook, without stirring, for 1 minute or until the egg just starts to cook. Use a flat-topped wooden spoon to gently push the egg mixture, scraping the top of the spoon along the base of the pan, from one side of the pan to the other until soft folds of cooked egg develop. Repeat the pushing action every 10-20 seconds, for about 2 minutes or until half of the mixture is cooked and half is still liquid. Remove pan from the heat.

Step 3

Arrange the feta and shallot on top of the egg mixture. Place pan in the oven and bake egg mixture for 5-8 minutes or until the egg is set.

Step 4

Meanwhile, whisk the lime or lemon juice, Dijon and 1 tbsp reserved feta oil in a bowl. Season. Add the spinach and toss to combine.

Step 5

Serve the frittata with the spinach salad.