Spinach, Zucchini, and Feta Frittata


Spinach Zucchini and Feta Frittata


In the movie “Forest Gump,” Bubba goes into detail about how many variations of shrimp there are (you remember the scene).  He lists off 21 different kinds of shrimp if you include cooking methods.  I have a similar type of passion … for eggs!

(Read the following sentence in Bubba’s voice.  It helps.  Trust me.)  I have eggs for breakfast 3-4 times a week.  Fried eggs, scrambled eggs, hard boiled eggs, over easy eggs, poached eggs … I like eggs every which way.  Whether it’s a breakfast sandwich in hand when running out the door, or I’m sitting down to a brunch feast, eggs provide the fuel to get me through my mornings.

Spinach Zucchini and Feta Frittata

Spinach Zucchini and Feta Frittata


One of my favorite ways to celebrate my egg passion is with a home cooked, egg-centric, weekend brunch.  Here’s the prefect recipe for just such and occasion.  Morning slowly seeps into the afternoon.  Your belly is full after the delicious frittata.  Maybe you’ve got a cocktail in hand.  Maybe it’s not March in Chicago … and you’re actually outside.  Maybe there’s a big game you’re about to watch.  Or maybe “Forest Gump” is on TV again … and you just can’t resist.

Spinach Zucchini and Feta FrittataSpinach Zucchini and Feta Frittata



  • 1 tbsp butter
  • 1/2 yellow onion, sliced thin
  • 1 zucchini, cut in half horizontally, then into half moons
  • 10 ounces frozen spinach, thawed, drained, and squeezed of any extra liquid
  • 8 eggs, organic and pasture-raised if possible
  • 1/4 cup skim milk
  • 1/2 cup cottage cheese
  • 4-5 large basil leaves, chopped
  • 4 oz feta cheese, crumbled
  • 3 tbsp parmesan cheese, grated
  • Salt and freshly cracked black pepper, to taste


Add butter to an 8 inch nonstick oven safe skillet, and place over medium heat.  Once butter is melted, add onion and cook for 3-4 minutes.  Add zucchini and season with a pinch of salt and pepper.  Cook 5 additional minutes until onion is translucent and zucchini is cooked through.  Add spinach and toss to combine.

Meanwhile, whisk eggs in a medium bowl.  To the eggs, add milk, cottage cheese, fresh basil, and a pinch of salt and pepper. Reserve while vegetables continue to cook.

Add egg mixture to the skillet once vegetables are cooked through.  Cook eggs for about 3 minutes, scraping the sides and bottom with a spatula.  When eggs are mostly cooked but still very wet, stop stirring.  You want to see cooked egg scattered throughout, but loose egg in between.  Add feta cheese, pushing cheese into the frittata slightly so it doesn’t sit on top.  Level the top of the frittata with your spatula to form an even top layer.  Continue cooking on the stove for another minute so underside sets.  Top with grated parmesan cheese.

Put skillet under broiler.  Watch carefully while top browns.  This will take 2-4 minutes.  Remove skillet from oven and let sit for about 5 minutes to finish cooking in center.  Cut into wedges and serve.

Servings: 8
Spinach Zucchini and Feta Frittata

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