Greek – Zucchini and Fresh herb Feta Frittata

Zucchini and Fresh Herb Feta Frittata

This is a dish that both my mother and grandmother both bake to perfection and even though for the sake of the recipe I have added measurements for the zucchini and the fresh herbs a little over or a little under will not alter it, it will alway taste as delicious as it should.

When zucchinis are in abundance and fresh herbs are plentiful then this bake may appear a few times as part of the dinner meal, for lunch or even breakfast.

Filling:

• 4  Zucchini (medium sized) Grated
• 1/4 cup Fresh chopped Mint
• 1/4 cup Fresh chopped Dill
• 1/4 cup Fresh chopped Parsley
• 1 onion, finely grated

• 3 Tablespoons olive oil
• 3 egg yolks
• 250g feta cheese, crumbed
• 3 egg whites (whipped to stiff peak)
•  1/2 teaspoon white pepper

• Topping:

• 1 cup parmesan cheese, grated

DIRECTIONS

1. In a bowl mix together the grated zucchini and fresh herbs set aside.
2. In a small fry pan add a tablespoon of olive oil and the grated onion, saute gently till the onions have softened and lightly caramelised. Add the onion to the zucchini and mix to combine.
3. Pre-heat the oven to 170 degrees celsius.
4. Beat the egg yolks and  olive oil together add the crumbled feta cheese, white pepper, mix into the zucchini mixture.
5. Fold the whipped egg white into the zucchini mixture.
6. Oil a large baking tin (approximately 20cm x 25cm) spread the mix evenly. Spread the grated cheese over the top.
7. Bake for 35 – 45 minutes till the top of the bake is crisp and golden.
8. Remove from the oven and allow to cool before serving.