Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs
- 1 can diced tomatoes, very well drained
- 1 medium zucchini, diced in 1/2 inch pieces
- 1 T olive oil
- 2 cloves garlic, finely minced
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- 1 tsp. Spike seasoning (optional, if you don't have Spike use any general-purpose seasoning mix that's good with eggs)
- coarse ground black pepper to taste
- 6 eggs
- 1 T cream, half and half, or milk
- 1/2 cup grated mozzarella cheese (or more)
- 1/4 cup crumbled feta cheese (or more)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, dried (1/2 tsp.)
- Garlic (2 cloves)
- Oregano, dried (1/4 tsp.)
- Tomatoes (1 can)
- Zucchini, medium (1)
- Cooking & Baking
- Black pepper, coarse ground (1)
- Olive oil (1 T)
- Spike seasoning (1 tsp.)
- Dairy
- Cream (1 T)
- Feta cheese (1/4 cup)
- Mozzarella cheese, grated (1/2 cup)
- Refrigerated
- Eggs (6)
Preparation
Read recipe preparation on kalynskitchen.com
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Published June 24, 2012 (8 months ago).
184 people saved this recipe.
