Feta & Zucchini Frittata
ingredients
- 1 zucchini, thinly sliced into rounds
- 2 tbsp extra virgin olive oil
- 2 cloves of garlic, minced
- 0.5 pint ½ cherry tomatoes, halved
- 9 large eggs
- ¼ cups fresh dill, chopped
- ½ tsp salt
- ½ tsp pepper
- 9.3 oz (1 jar) Castello® Marinated feta cheese
preparation
Preheat oven to 350 degrees F. In a 10 inch skillet over medium-high heat, add the olive oil, zucchini, and garlic. Stir to combine and sauté for 3-4 minutes, until the zucchini is tender and golden. Stir in the chopped tomatoes and cook for 2 more minutes.
Meanwhile, in a large bowl, beat the eggs and season with salt and pepper. Whisk in the dill and stir well.
Pour the egg mixture into the skillet and gently stir to mix everything together. Add ¾ of the Castello Marinated Danish Feta cubes and stir gently to combine. As soon as some egg starts to set and pull away from the bottom, transfer the skillet to the oven and bake for 15-18 minutes, until the frittata is set. For the last 3 minutes of cooking, turn on the broiler to brown the top as desired.
Remove the frittata from the oven and top with the remaining Castello Marinated Danish Feta and a sprinkle of fresh dill, salt, and pepper. Serve warm or cold.