Greek Frittata with Zucchini, Tomatoes and Feta

prep time

10 minutes

cook time

30 minutes


This stove-top frittata has fresh Greek flavors with egg, zucchini, oregano. tomatoes and feta cheese. It is so simple and full of flavor. Serve at your next weekend brunch or as a late morning breakfast.


1 large zucchini, cut lengthwise into quarters then into 1/2 inch pieces
1 1/2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained very well, reserve 1/2 cup of tomatoes for top of frittata
12 large eggs
2 tablespoons half & half
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese


  • Preheat broiler.Heat oil in 10 inch oven-safe skillet; add zucchini, garlic and spices, sauté for 3 minutes. Add the tomatoes and cook 3 to 5 minutes more, until liquid from tomatoes is nearly all evaporated.
  • Break eggs into a small mixing bowl and beat well with cream. Pour egg mixture into pan with zucchini and spices; cook 2 to 3 minutes or until eggs have barely begun to set.
  • Add half the cheeses and stir gently; cook about 3 minutes. Sprinkle with remaining cheeses and reserved tomatoes. Cook a few additional minutes with lid on the skillet. The cheese should be mostly melted and eggs fairly set before you put under the broiler.
  • Remove lid and place under the broiler until top is slightly brown; watch carefully and rotate pan if needed to get an even browning. Remove from oven.
  • Let the frittata sit for a couple minutes; then cut into pie shaped wedges to serve. Offer light sour cream as a garnish.
  • Option: for a thinner frittata use a 12 inch skillet or use the 10 inch skillet for a thicker frittata.

  • T_GrkFrittata
  • Tuttorosso Quality You Can See and Taste

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