Recipe type: main dish

Prep time: 10 min

Total time: 45 min

Serves: 3

For frittata, you can throw anything that you need to use up or you have on hand into it. Pile in the veggies and serve this for breakfast, brunch or dinner.



6 eggs

¼ cup milk or plant milk

1 tsp olive oil

handful of chopped greens

1 zucchini, sliced into thin coins

1 clove of garlic, minced

pinch of smoked paprika

2 medium tomatoes, sliced

handful of cherry tomatoes, halved

feta cheese

fresh herbs–thyme or basil( optional )

salt & pepper to taste


Preheat oven to 375 degrees.

Whisk together eggs and milk with a pinch of salt. Set aside.

Heat olive oil in a skillet on the stove. Then add the chopped greens, half zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so – until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.

Top with the sliced tomatoes, another half zucchini, feta cheese and more salt & pepper. Turn the stove off and slide your pan into the oven. Bake for 20-30 minutes, or until eggs are just set. If you don’t have oven, keep it on the stove for the same time.

Remove from oven or stove, add herbs on top and let cool for 15 minutes,then slice and serve.


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