Zucchini Frittata with Lemon-herb Yogurt

 

I love making frittata for a quick weeknight dinner. It's insanely easy and super comforting. My grandmother used to make them for my brother and I as snacks in the afternoon, using whatever leftover cheese or meats or veggies we had lying around. It truly is a dish that tastes delicious a million different ways. This is one of my favorite combinations. The zucchini are soft and sweet and the feta is salty and tangy - the yogurt sauce makes it just substantial enough to be considered a light meal.

What you will need

3 baby zucchini, sliced into 1/2 inch disks

1/4 large onion, sliced lengthwise

1 tablespoon olive oil

4 large eggs

1 handful parsley, chopped

3 ounces feta or chevre, crumbled

1/2 cup greek style yogurt

zest of 1 lemon

2 tablespoons chives, chopped

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