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Garden frittata

A delicious frittata made from garden abundance.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Tara Buss


  • 1 small 7 inch zucchini cut into half moons
  • 1/2 red pepper diced
  • 1 T. butter or olive oil
  • 1/4 cup crumbled feta
  • 2 T. fresh basil chopped (1/2 tsp dried)
  • 6 eggs
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Preheat oven to 375 degrees F.
  2. In a skillet, heat butter or olive oil over medium low heat.
  3. Add zucchini and red pepper and sauté for about 5 minutes or until crisp tender.
  4. Mix together in a small bowl eggs, milk, salt, and pepper.
  5. In a well greased 9 or 10 inch pie pan, pour in vegetables, and add an even layer of the feta as well as the fresh basil.
  6. Pour egg mixture over vegetables and bake at 375 degrees F for about 35 minutes or until top is golden and a toothpick comes out clean when poked in the middle.

Recipe Notes

If you are dairy-free, trying adding another egg or two and use an alternative milk like almond milk.
If keto, try using cream or almond milk instead of milk.