Greek Frittata with Zucchini, Tomatoes and Feta

Name: Greek Frittata with Zucchini, Tomatoes and Feta
Ingredients: 1 large zucchini, cut lengthwise into quarters then into 1/2 inch pieces; 1 1/2 tablespoons extra virgin olive oil; 3 garlic cloves, minced; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; Salt; black pepper; 1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, drained very well, reserve 1/2 cup of tomatoes for top of frittata; 12 large eggs; 2 tablespoons half & half; 1 cup shredded mozzarella cheese; 1/2 cup crumbled feta cheese

www.redgoldtomatoes.com

This stove-top frittata has fresh Greek flavors with egg, zucchini, oregano. tomatoes and feta cheese. It is so simple and full of flavor. Serve at your next weekend brunch.

View full recipe on www.redgoldtomatoes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.redgoldtomatoes.com.

Share this recipe:

Cooking tools:

Skillet
Oven
Stove
Mixing bowl
Whisk
Spatula
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Can opener
Plate

Ingredients

1 large zucchini, cut lengthwise into quarters then into 1/2 inch pieces
1 1/2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt
black pepper
1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, drained very well, reserve 1/2 cup of tomatoes for top of frittata
12 large eggs
2 tablespoons half & half
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese