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Baked Zucchini and Feta Frittata
Baked Zucchini and Feta Frittata

Before you jump to Baked Zucchini and Feta Frittata recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today a good deal more popular than before and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. In all likelihood, most people think that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. In reality, though, just making a few modest changes can positively affect daily eating habits.

In order to see results, it is definitely not essential to drastically alter your eating habits. Even more crucial than wholly altering your diet is just substituting healthy eating choices whenever possible. In time, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. As you stick to your habit of eating healthier foods, you will see that you will not want to eat the old diet.

Evidently, it’s not at all difficult to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to baked zucchini and feta frittata recipe. To make baked zucchini and feta frittata you need 6 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Baked Zucchini and Feta Frittata:
  1. Take 12 Eggs
  2. Provide 1/2 cup Grated or Shredded Parmesan
  3. You need 2 large Zucchini, very thinnly sliced
  4. Use 200 grams Feta, diced
  5. You need 1/2 cup Semi-Dried Tomatos
  6. Prepare 2 tsp Fresh Thyme Leaves
Instructions to make Baked Zucchini and Feta Frittata:
  1. Pre-Heat oven to 180°C (160°C fan forced) Line the base of a 23cm springform pan and generously grease the sides.
  2. Whisk eggs and Parmesan together in a bowl. Season to taste, then add zucchini and feta, stirring to combine.
  3. Pour mixture into springform pan then top with tomatos and thyme leaves.
  4. Place onto a baking tray and bake in the oven for 30-40 mins or until the fritatta is golden and puffy and the centre feels firm and springy. Cut into wedges and serve with a side salad.

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