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Garden frittata

A delicious frittata made from garden abundance.
Course Main Course
Cuisine Italian
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
  • ½ red pepper diced
  • 1 T. butter or olive oil
  • ¼ cup crumbled feta
  • 2 T. fresh basil chopped (½ tsp dried)
  • 6 eggs
  • 1 cup milk
  • ½ tsp salt
  • ¼ tsp pepper


  • Preheat oven to 375 degrees F.
  • In a skillet, heat butter or olive oil over medium low heat.
  • Add zucchini and red pepper and sauté for about 5 minutes or until crisp tender.
  • Mix together in a small bowl eggs, milk, salt, and pepper.
  • 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.
  • 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.


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.