Start your day on a delicious note with our Zucchini Arugula Feta Frittata! This vibrant and wholesome breakfast dish is not only packed with nutrients but also bursts with flavor, making it the perfect way to fuel your morning. With a delightful combination of fresh zucchini, peppery arugula, and creamy feta, this frittata is sure to impress your taste buds and leave you craving more. Plus, it’s quick and easy to make, taking just 30 minutes from prep to plate. Ready to elevate your breakfast game? Let’s dive into the recipe that will transform your mornings!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup zucchini (grated)
- 2 cups arugula
- 1/2 cup feta cheese (crumbled)
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that the frittata cooks evenly and sets properly.
- In a large mixing bowl, crack the 4 large eggs and add 1/4 cup of milk. Whisk together until the mixture is well combined and slightly frothy.
- Season the egg mixture with salt and pepper to taste. This will enhance the flavor of your frittata.
- Grate 1 cup of zucchini using a box grater or food processor. Make sure to squeeze out any excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This will prevent the frittata from becoming watery.
- Add the grated zucchini to the egg mixture and stir until well incorporated.
- Next, add 2 cups of fresh arugula to the mixture. Gently fold it in to combine, allowing the arugula to wilt slightly from the heat of the egg mixture.
- Crumbled 1/2 cup of feta cheese and fold it into the mixture, ensuring even distribution throughout.
- In a non-stick, oven-safe skillet, heat a small amount of olive oil over medium heat. Once hot, pour the egg and vegetable mixture into the skillet, spreading it evenly.
- Cook the frittata on the stovetop for about 5 minutes, or until the edges begin to set. You can gently lift the edges with a spatula to allow uncooked egg to flow underneath.
- Once the edges are set, transfer the skillet to the preheated oven. Bake for an additional 15 minutes, or until the center is fully set and the top is lightly golden.
- Remove the skillet from the oven and allow the frittata to cool for a few minutes before slicing.
- Cut the frittata into wedges and serve warm, garnished with additional arugula or feta if desired.
- Enjoy your Zucchini Arugula Feta Frittata as a nutritious and delicious breakfast!
Tips
- Prep Ahead: To save time in the morning, you can prep your ingredients the night before. Grate the zucchini and crumble the feta, so everything is ready to go when you start cooking.
- Squeeze Out Moisture: Make sure to squeeze out excess moisture from the grated zucchini. This step is crucial to avoid a watery frittata and ensures a perfectly fluffy texture.
- Use Fresh Ingredients: Whenever possible, opt for fresh arugula and high-quality feta cheese. Fresh ingredients will enhance the overall flavor and nutritional value of your frittata.
- Customize Your Veggies: Feel free to experiment with other vegetables you have on hand, such as bell peppers or spinach. This recipe is versatile and can be tailored to your taste!
- Cooking Technique: When cooking on the stovetop, keep an eye on the edges of the frittata. Gently lifting them with a spatula allows uncooked egg to flow underneath, ensuring even cooking.
- Serving Suggestions: Serve your frittata with a side of fresh fruit or a light salad for a complete breakfast that’s both satisfying and refreshing.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave for a quick and easy meal any time of the day.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 13g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 220mg
