Zucchini Frittata with Feta

Ingredients

• 2 yellow zucchinis
• 1 onion
• 2 Garlic cloves
• 50 g black olives (pitted)
• 3 tbsp olive oil
• 1 tsp chopped thyme
• 4 eggs
• 50 ml milk
• Salt
• Pepper
• 80 g feta
• 2 tbsp toasted pine nuts

Instructions

1. 1.

   Preheat the oven to 170°C (fan) or 340°F. Wash the zucchinis and cut them into 1–2 cm cubes. Peel and finely chop the onion and garlic. Drain the olives and roughly chop them.

2. 2.

   Heat the oil in an oven‑proof skillet and sauté the zucchini cubes until lightly browned. Add the onion and garlic and cook for a minute more. Stir in the olives and thyme.

3. 3.

   Whisk the eggs with the milk, season with salt and pepper, then pour over the vegetables in the pan. Crumble the feta on top and sprinkle half of the pine nuts.

4. 4.

   Place the skillet in the preheated oven (center rack) and bake for 10–15 minutes until set. Sprinkle the remaining pine nuts before serving and finish with a crack of fresh pepper.