Ingredients

The following ingredients have 2 Servings
  • 3 baby zucchini, sliced into 1/2 inch disks
  • 1/4 large onion, sliced lengthwise
  • 1 tablespoon olive oil
  • 4 large eggs
  • 1 handful parsley, chopped
  • 3 ounces feta or chevre, crumbled
  • 1/2 cup greek style yogurt
  • zest of 1 lemon
  • 2 tablespoons chives, chopped

Instruction

  • Saute the zucchini and the onion in olive oil in a medium size skillet over medium heat until they just start to color.
  • While the zucchini and onion are cooking, beat the eggs in a large bowl with salt and pepper to taste so the white and the yolk are mixed but not quite uniform.
  • When the vegetables are ready, pour the eggs into the pan, lifting the sides as they set to allow the uncooked eggs to run underneath.
  • At this point turn on your broiler.
  • Sprinkle the parsley and feta on top of the frittata.
  • When the bottom just starts to brown, move the frittata underneath the broiler and keep a close eye on it.
  • When the top of the frittata looks golden brown, remove from the oven.
  • Mix the yogurt with lemon zest, chives and remaining parsley.
  • Serve the frittata at room temperature with some of the yogurt spooned on top or on the side.