Eggs to the rescue!
We enjoy elaborate meals—the ones that use exotic spices, require advanced techniques and take hours to prepare. We also daydream about unicorns, calorie-free desserts and endless wine. But most nights are ordinary, and ordinary is fine.
Life can be busy, and sometimes dinner is simply cold cereal—and that’s perfectly acceptable. Still, it’s nice to have fast, reliable meal ideas on hand that feel homemade. A simple plate of spaghetti with olive oil and mizithra or a quick bowl of hilopites soup can lift a weeknight and make you feel more put together than resorting to boxed meals night after night. Eggs are one of the quickest, most flexible options when you need dinner in a hurry.
The frittata is a relaxed, forgiving cousin of the omelette: no flipping or frantic spatula work is required to avoid a runny center. Traditionally finished in the oven after a brief time on the stove, the frittata is an easy way to combine eggs with fresh vegetables and cheese to produce a filling, balanced meal. Add a slice of crusty bread and dinner is served—fast, fresh and satisfying.
Helpful hints
This recipe uses less added salt than pepper because the crumbled feta can be salty. Taste the feta you plan to use; if it seems mild, increase the added salt to 1/2 teaspoon to suit your preference.
Zucchini and cherry tomato frittata
Equipment
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Frying pan
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8 inch round baking pan
Ingredients
- 1 tbsp olive oil
- 1 cup zucchini, cubed
- 1 cup cherry tomatoes
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh basil
- cooking spray, to spray bottom of pan
- 6 eggs
- 1/4 cup milk
- 1/4 cup crumbled feta
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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Preheat the oven to 350°F (175°C) and position the rack in the middle.
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Warm the olive oil in a frying pan over medium heat. Add the cubed zucchini, cherry tomatoes, chopped chives and basil. Sauté until the vegetables soften and begin to brown, about 7–10 minutes.
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Lightly spray the bottom of an 8-inch round baking dish with cooking spray. Transfer the cooked vegetables to the dish and spread them evenly.
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In a bowl, beat the eggs. Stir in the milk, crumbled feta, salt and pepper until combined.
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Pour the egg mixture over the vegetables in the baking dish, spreading it gently so everything is evenly covered.
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Bake on the middle rack for 15–20 minutes, until the eggs are set and the top is lightly golden.
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Remove from the oven, let it rest for a couple of minutes, then slice and serve.
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Enjoy!