Ingredients

The following ingredients have 4 Servings
  • 1 zucchini ((medium, 7-8 long))
  • 1 cup cherry tomatoes (cut in half)
  • 8 eggs
  • 1 clove garlic
  • 1/2 cup black olives ((drained, pitted, halved))
  • 2 tbsp olive oil
  • 1/3 leek
  • 1 cup feta cheese (crumbled)
  • 1/2 tsp Mediterranean Seasoning (or Italian Seasoning)
  • 1 tbsp fresh basil (chopped)
  • sea salt and pepper (to taste)
  • Small bunch of cherry tomatoes (for decoration (optional))

Instruction

  • Preheat the oven to 400F.
  • Slice a white part of the leek into slivers. Wash the zucchini, cut lengthwise and slice thinly. Peel and crush the garlic, cut cherry tomatoes and olives in half.
  • Heat olive oil in a cast iron frying pan, cook leek and zucchini slices until golden. Add garlic cloves, halved olives, mediterranean spice mix and fry about 1 more minute.
  • In a bow whisk eggs with salt and pepper, stir in crumbled feta. Add halved tomatoes to the frying pan and pour egg-feta mixture over. Put cherry tomatoes branch in the middle of frittata (if using). Set the heat to low and cook for 5-7 minutes.
  • Transfer the skillet to the oven and bake at 400F for 7-10 minutes or until the top of the frittata is set and golden. For nicely browned top, put frittata under the broiler for 1-2 minutes at the end of cooking.
  • Remove from the oven and let stand for 5-6 minutes before cutting into wedges. Garnish with freshly chopped basil leaves. Enjoy!