Zucchini-feta frittata with sun-dried tomatoes

Ingredients

• 6 eggs
• 1 medium zucchini
• 100 g feta
• 60 g sun-dried tomatoes in oil, drained
• 2 spring onions
• 30 g freshly grated Parmesan
• 1 tsp dried oregano
• Salt and freshly ground black pepper
• A splash of olive oil

Instructions

1. 1

   Preheat the oven to 200°C (conventional oven).Slice the zucchini into thin half-moons and roughly chop the sun-dried tomatoes. Slice the spring onions into rings.Whisk the eggs in a bowl. Add the grated Parmesan, a pinch of salt, freshly ground pepper and a pinch of dried oregano. Mix well.Heat an ovenproof frying pan over medium heat with a splash of olive oil. Fry the zucchini slices 3 to 4 minutes until lightly golden. Add the spring onions and sun-dried tomatoes and cook for another minute.Spread the vegetable mixture evenly in the pan and pour the egg mixture over it. Give the pan a gentle shake so everything distributes evenly.Crumble the feta over the top and place the pan directly into the preheated oven.Bake the frittata for 12 to 15 minutes in the oven until the top is set and lightly golden. Insert a skewer or toothpick into the center: if it comes out dry, the frittata is done.Let the frittata rest for 2 minutes, cut into wedges and serve immediately. Delicious with a simple green salad on the side.