Zucchini and Feta Frittata

Sweet marjoram and salty feta cheese punch up the flavor in this hearty vegetarian brunch recipe.

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  • Makes: 6 servings
  • Serving Size: 1 wedge
  • Hands On: 30 mins
  • Total Time: 55 mins

Zucchini and Feta Frittata

Directions

  1. Preheat broiler. In a 10-inch nonstick oven-going skillet heat olive oil and butter over medium heat. Add onion; cook and stir 3 minutes or until softened. Add zucchini and 1 tsp. of the marjoram; toss gently to coat with butter mixture. Spread zucchini in a single layer in skillet; cook 10 to 15 minutes or until tender and browned in spots, turning gently once or twice.
  2. Meanwhile, in a medium bowl whisk together eggs, salt, black pepper, and the remaining marjoram. Pour egg mixture into skillet; top with feta. Reduce heat to low; cook, without stirring, 12 minutes or until top is just set.
  3. Broil frittata 4 to 5 inches from heat 3 to 4 minutes or until top is set and browned. Remove from oven; let stand 1 minute. Transfer frittata to a serving platter; let stand 10 minutes. Top with additional feta cheese and marjoram. Serve with ciabatta slices spread with mayonnaise.
  4. TIP: In Italian cooking marjoram and oregano are interchangeable. If you're oregano-ed out, marjoram lends sweet pine and citrus notes to dishes.
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Nutrition Facts (Zucchini and Feta Frittata)

  • Per serving:
  • 366 kcal ,
  • 25 g fat
  • (9 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 282 mg chol. ,
  • 730 mg sodium ,
  • 20 g carb. ,
  • 1 g fiber ,
  • 4 g sugar ,
  • 16 g pro.
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