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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 nowadays a good deal more popular than before and rightfully so. The overall economy is impacted by the number of individuals who suffer from health problems such as hypertension, which is directly linked to poor eating habits. There are more and more efforts to try to get people to lead a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. A lot of people typically think that healthy diets demand much work and will significantly change the way they live and eat. In reality, however, simply making some minor changes can positively affect daily eating habits.
Initially, you must be very careful when food shopping that you don’t automatically put things in your basket that you don’t want to eat. As an example, in all likelihood you have never checked the box of your favorite cereal to see its sugar content. One wholesome substitute that can give you a great start to your day is oatmeal. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.
Obviously, it’s not at all difficult to start incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to baked zucchini and feta frittata recipe. To cook baked zucchini and feta frittata you only need 6 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Baked Zucchini and Feta Frittata:
- Get Eggs
- Use Grated or Shredded Parmesan
- Provide Zucchini, very thinnly sliced
- Prepare Feta, diced
- Provide Semi-Dried Tomatos
- Use Fresh Thyme Leaves
Steps to make Baked Zucchini and Feta Frittata:
- Pre-Heat oven to 180°C (160°C fan forced) Line the base of a 23cm springform pan and generously grease the sides.
- Whisk eggs and Parmesan together in a bowl. Season to taste, then add zucchini and feta, stirring to combine.
- Pour mixture into springform pan then top with tomatos and thyme leaves.
- 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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