Mediterranean Veggie Frittata With Zucchini & Feta – Easy, Flavorful, and Perfect Any Time

This Mediterranean veggie frittata is the kind of meal you can make on a weeknight and feel good about serving any time of day. It’s simple, full of color, and loaded with fresh flavor from zucchini, roasted peppers, herbs, and tangy feta. You get a soft, custardy center with golden edges and satisfying bites of vegetables in every slice.

It’s also reliable: a dish that’s equally good warm from the oven or chilled the next day. If you love a no-fuss recipe that tastes like sunshine, this one fits the bill.

Why This Recipe Works

• Balanced texture: Sautéed zucchini releases moisture before baking, so the frittata sets tender, not soggy.
• Bold Mediterranean flavor: Feta, roasted red peppers, and fresh herbs add brightness, saltiness, and depth without heavy seasoning.
• One-pan approach: Everything cooks in a single oven-safe skillet, making cleanup easy and fast.
• Flexible and forgiving: You can swap veggies or use what’s on hand without compromising the results.
• Meal-prep friendly: Holds well in the fridge and reheats beautifully for quick breakfasts or lunches.

What You’ll Need

• Eggs: 8 large
• Zucchini: 2 small or 1 large, thinly sliced or half-mooned
• Red onion: 1 small, thinly sliced
• Roasted red peppers: 1/2 cup, chopped (jarred or homemade)
• Cherry tomatoes: 1 cup, halved
• Baby spinach: 2 cups, roughly chopped
• Feta cheese: 3 to 4 ounces, crumbled
• Fresh herbs: 2 tablespoons chopped dill or parsley (or a mix)
• Garlic: 2 cloves, minced
• Olive oil: 2 tablespoons
• Milk or cream: 1/4 cup (optional for a silkier texture)
• Salt and pepper: To taste
• Optional add-ins: Kalamata olives (sliced), crushed red pepper, lemon zest

How to Make It

1. Heat the oven: Preheat to 375°F (190°C). Use a 10- or 12-inch oven-safe skillet, preferably nonstick or well-seasoned cast iron.
2. Beat the eggs: In a large bowl, whisk eggs with milk or cream (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper.

   Stir in herbs and set aside.

3. Sauté the aromatics: Warm the olive oil in the skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened.
4. Cook the zucchini: Add zucchini and cook 5–7 minutes, stirring occasionally, until lightly golden and most moisture cooks off. Add garlic in the last minute.
5. Wilt the greens: Stir in spinach and cook 30–60 seconds until just wilted.

   Scatter in roasted red peppers and tomatoes. Taste and adjust salt.

6. Add the egg mixture: Reduce heat to medium-low. Pour eggs evenly over the vegetables.

   Gently nudge the edges with a spatula so eggs reach the bottom of the pan.

7. Add feta: Sprinkle feta evenly over the surface. If using olives or lemon zest, add them now.
8. Partially set on the stove: Let the frittata cook undisturbed for 2–3 minutes until the edges start to set and pull slightly from the sides.
9. Bake: Transfer the skillet to the oven and bake 8–12 minutes, until the center is just set and no longer jiggly. Avoid overbaking.
10. Rest and serve: Let it rest 5 minutes.

    Slice into wedges and serve warm. Finish with extra herbs, a drizzle of olive oil, or a squeeze of lemon if you like.

How to Store

• Refrigerate: Cool completely, then store slices in an airtight container for up to 4 days.
• Reheat: Warm gently in a 300°F (150°C) oven for 8–10 minutes or microwave in 20–30 second bursts until heated through.
• Freeze: Wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat as above.

Benefits of This Recipe

• High in protein: Eggs and feta deliver satisfying protein that keeps you full.
• Vegetable-forward: Zucchini, spinach, tomatoes, and peppers add fiber, vitamins, and color.
• Light yet satisfying: Olive oil and feta offer richness without weighing the dish down.
• Great for any meal: Equally at home at brunch, lunch with a salad, or a simple dinner.
• Budget-friendly: Uses everyday ingredients, and it’s a smart way to use up produce.

Common Mistakes to Avoid

• Skipping the pre-cook: Raw zucchini and greens release water.

  Sauté them first to avoid a watery frittata.

• Overbaking: Dry, rubbery eggs happen fast. Pull from the oven when the center is just set.
• Too much add-in moisture: Pat dry roasted peppers and tomatoes if very juicy to keep the texture custardy.
• Wrong pan size: A very large pan can make the frittata too thin; too small can leave the center undercooked. Aim for 10–12 inches.
• Under-seasoning: Eggs need salt.

  Taste your veggies before adding eggs and season accordingly.

Recipe Variations

• Herb lover’s: Add basil, mint, or chives along with dill or parsley. A pinch of oregano brings classic Mediterranean flair.
• Spicy kick: Stir in crushed red pepper, Aleppo pepper, or a touch of harissa.
• Cheese swap: Try goat cheese or ricotta salata. A little grated Parmesan adds nuttiness.
• Veggie switch: Sub zucchini with asparagus, broccoli florets, or thinly sliced bell peppers.

  Keep total volume similar.

• Olive and caper twist: Add chopped Kalamata olives and a teaspoon of capers for briny depth.
• Potato base: Brown thinly sliced baby potatoes before adding other vegetables for a heartier frittata.
• Dairy-free: Skip the feta and milk. Add extra herbs and a drizzle of olive oil to finish.

FAQ

Can I make this frittata without an oven-safe skillet?

Yes. Cook the vegetables in a regular skillet, then transfer them to a greased baking dish.

Add the egg mixture, top with feta, and bake at 375°F (190°C) until set, about 12–15 minutes depending on the dish depth.

How do I know when the frittata is done?

The edges should be set and lightly golden, and the center should look just firm without liquidy wobble. If you insert a knife near the center, it should come out mostly clean with a slight sheen.

Can I use frozen vegetables?

You can, but thaw and drain them well first. For zucchini or spinach, squeeze out excess water to prevent a watery texture.

Is there a way to reduce the saltiness if my feta is very salty?

Rinse or soak the feta in cold water for a minute, then pat dry.

Also, season the eggs lightly and taste the vegetables before adding more salt.

What should I serve with this frittata?

Pair it with a simple arugula salad, crusty bread, or a side of roasted potatoes. A dollop of plain yogurt or tzatziki also works well.

Can I make it ahead for a brunch?

Yes. Bake it the day before, cool, and refrigerate.

Reheat in the oven at 300°F (150°C) for 10–12 minutes, or serve room temperature.

How do I keep the top from browning too quickly?

Bake on a middle rack and avoid broiling. If your oven runs hot, tent loosely with foil in the last few minutes.

Can I add meat?

Absolutely. Cooked crumbled sausage, chopped ham, or shredded rotisserie chicken can be folded in before baking.

Reduce added salt to account for seasoned meats.

Final Thoughts

This Mediterranean veggie frittata with zucchini and feta is simple, colorful, and reliably delicious. It’s a low-stress way to bring fresh vegetables and bright flavors to the table without much effort. With a few pantry staples and a good skillet, you’ll have a meal that works for breakfast, lunch, or dinner.

Keep the method, change the mix-ins, and you’ll never run out of reasons to make it.