Feta Cheese Frittata
ready in 35 min.
- 9 eggs (divided)
- ¼ cup Whole milk
- salt (to taste)
- coarse freshly ground Black pepper (to taste)
- ⅔ cup Feta crumbled (divided)
- 3 Tbsps olive oil
- 1 clove garlic cloves (peeled and minced)
- 1 onion (peeled and chopped)
- 1 small Red pepper (seeded and diced)
- 1 small zucchini (rinsed; trimmed and diced)
- 1 ripe tomato (trimmed; seeded and diced)
- fresh thyme (finely chopped)
Preheat broiler to high heat. Adjust oven rack about 5-inches from heat source.
In a large bowl, whisk 8 eggs, milk, salt and pepper together; stir in most of the cheese and set aside.
Heat oil in a 10-inch / 25 cm cast iron skillet, set over medium heat. Add garlic and saute for 1 minute, or until fragrant. Add onion, peppers, and zucchini and saute, stirring frequently for about 5 minutes or until tender. Add diced tomatoes, stirring to incorporate.
Pour the egg and cheese mixture on top of the vegetables. Cook for about 5 minutes, or until the bottom is almost set. Using a wooden spatula lift the frittata so any unset egg can travel to the base of the hot pan. When just set on the bottom, crack the remaining egg on top of the frittata, sprinkle with remaining feta and thyme. Slide the skillet under the broiler and cook for 3 to 4 minutes, to cook the egg and finish off the top.
Remove skillet from broiler and let stand for approximately 4 to 5 minutes, until eggs are fully set. With a rubber spatula loosen frittata from skillet. Check seasoning and adjust if necessary. Slice into wedges and serve.