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To make a tasty baked zucchini frittata, you need fresh, vibrant ingredients. Here’s what you will need: - 4 large eggs - 1 cup zucchini, grated - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup spinach, roughly chopped - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1/2 teaspoon dried oregano - Salt and pepper to taste Each ingredient adds flavor and nutrition. The eggs form the base, while zucchini brings moisture. Cherry tomatoes add sweetness, and red onion gives a mild kick. Spinach adds color, and feta cheese gives a creamy texture. In addition to the fresh ingredients, some pantry staples are essential for this frittata. You will need: - Olive oil for cooking - Garlic powder for flavor - Dried oregano for seasoning - Salt and pepper to taste These staples help enhance the overall taste. They make your frittata sing with flavor. You can take your frittata to the next level with some toppings. Here are a few great options: - Fresh herbs like parsley or basil - Additional cheese, like goat cheese or mozzarella - Sliced avocado for creaminess - A sprinkle of chili flakes for heat These toppings can add color and extra flavor. They also make your dish look more appealing and fun. For the full recipe, check out the complete details on how to prepare this delightful dish! Start by preheating your oven to 375°F (190°C). This step is key for a fluffy frittata. Next, grab a large bowl and whisk the eggs until they look smooth. Add in salt, pepper, garlic powder, and dried oregano. This mix will give your frittata a tasty kick. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, toss in the finely chopped red onion. Cook it for about 2-3 minutes. You want it soft and fragrant. Now, add the grated zucchini and roughly chopped spinach. Stir this mix for another 3-4 minutes. The spinach should wilt, and the zucchini should soften a bit. Once done, remove the skillet from the heat. Gently fold the zucchini mixture into your bowl of beaten eggs. Now, mix in the halved cherry tomatoes and crumbled feta cheese. This combination brings flavor and texture. Pour the frittata mixture into a greased baking dish or an ovenproof skillet. Spread it evenly. Bake in your preheated oven for 25-30 minutes. You'll know it’s done when it’s puffed and the center is set. After baking, let it cool for a few minutes before slicing. You can serve it warm or at room temperature. For the full recipe, check the earlier section. To get a soft and smooth frittata, focus on the eggs. Whisk them well, but don’t overbeat. This keeps air in them. Air helps the frittata rise. When you mix in the veggies, do it gently. This way, you keep the texture light. Baking at the right temperature is key. Set your oven to 375°F (190°C). If it’s too hot, the frittata can dry out. One big mistake is overcooking. Keep an eye on the frittata while it bakes. It should puff up and look set in the middle. If you leave it too long, it can get tough. Another mistake is not seasoning enough. Always taste your egg mix before baking. Add salt and pepper to your liking. Lastly, don’t skip the resting time after baking. Let it sit for a few minutes. This helps the slices hold together better. Serve your frittata warm or at room temperature. It’s great for breakfast or lunch. For added flavor, garnish with fresh herbs like parsley or basil. You can also pair it with a side salad for a full meal. If you want more texture, add some crusty bread. For a fun twist, serve it with a dollop of yogurt or a drizzle of hot sauce. Enjoy exploring these flavor options! Check out the Full Recipe for more details. {{image_2}} If you want to add meat to your baked zucchini frittata, there are many tasty choices. Cooked bacon or sausage gives a nice, hearty touch. Diced ham or chicken also works well. You can even use turkey for a leaner option. Just be sure to cook the meat first. Then, mix it into the egg and veggie mixture. This adds flavor and makes the dish more filling. For a vegetarian twist, you can play with the cheese and veggies. Instead of feta, try goat cheese or mozzarella for a creamier taste. You can also swap out the spinach for kale or add bell peppers for extra color and crunch. Mushrooms add a nice earthy flavor too. Feel free to mix and match your favorite vegetables. This keeps the dish fresh and exciting. To elevate the flavor of your frittata, add herbs and spices. Fresh basil or parsley brightens the dish. You can also try thyme or rosemary for a savory kick. If you like heat, a pinch of red pepper flakes works wonders. Experiment with garlic or onion powder for added depth. Remember, a little goes a long way! These simple changes can turn your frittata into a gourmet meal. To store leftover frittata, first let it cool to room temperature. Then, cut it into slices. Place the slices in an airtight container. You can also wrap them in plastic wrap or foil. Keep the container in the fridge. It will stay fresh for up to four days. To reheat your frittata, preheat the oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave. Just heat each slice for about 30-60 seconds. Check if it’s hot all the way through before serving. If you want to freeze frittata, let it cool completely first. Wrap each slice tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. Label the bag with the date. You can freeze the frittata for up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned above. Enjoy a quick and tasty meal whenever you want! For the full recipe, check out the earlier section. A baked frittata lasts about three to four days in the fridge. After cooking, let it cool completely. Then, store it in an airtight container. This keeps it fresh and tasty. You can enjoy it for breakfast, lunch, or dinner. Just remember to check for any signs of spoilage before eating. Yes, you can use many other vegetables in a frittata. Options include bell peppers, mushrooms, and broccoli. You can also add leftovers like roasted veggies. Just ensure they are cooked and not too watery. This will help the frittata set well. Feel free to try your favorites. It’s a great way to use up extra produce! The main difference lies in how they are cooked and served. An omelet is cooked on the stovetop and folded. It usually has fillings inside. A frittata cooks in the oven and is not folded. It mixes ingredients throughout the eggs. This gives it a thicker texture. Both are delicious, but a frittata is great for serving a group! If you want to make a frittata, check out the Full Recipe for a tasty baked zucchini frittata! You can create a tasty baked zucchini frittata with simple steps. We covered the key ingredients and pantry staples. You learned how to prepare, cook, and bake the dish for the best taste. Tips and tricks helped you avoid common mistakes. We explored variations to cater to all diets and discussed how to store leftovers. In the end, frittatas offer endless options and flavors. Enjoy experimenting to find your favorite!

Baked Zucchini Frittata

Delight in the flavors of this easy baked zucchini frittata that’s perfect for breakfast or brunch! Packed with fresh ingredients like zucchini, cherry tomatoes, and feta cheese, this recipe is not only delicious but also simple to make. With just 40 minutes from start to finish, you'll have a nutritious dish that everyone will love.
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Ingredients
  

4 large eggs

1 cup zucchini, grated

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup spinach, roughly chopped

1/2 cup feta cheese, crumbled

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, whisk the eggs until well beaten. Season with salt, pepper, garlic powder, and dried oregano.

      In a skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until soft.

        Add the grated zucchini and spinach to the skillet. Cook for an additional 3-4 minutes until the spinach is wilted and the zucchini is slightly tender. Remove from heat.

          Stir the zucchini mixture into the beaten eggs. Gently fold in the halved cherry tomatoes and crumbled feta cheese.

            Pour the frittata mixture into a greased baking dish or ovenproof skillet. Spread it evenly.

              Bake in the preheated oven for 25-30 minutes or until the frittata is puffed and the center is set.

                Once done, remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Cut the frittata into wedges and garnish with fresh herbs like parsley or basil for a pop of color before serving. Enjoy with a side salad for a complete meal!