Individual Mediterranean Fritattas

Marsha Gardner


These were an invention because of a combo my husband did with my zucchini quiche and feta cheese.

pinch tips: How to Cook an Over Easy Egg


1/2 c
chicken broth
1 medium
zucchini, quartered and then sliced
1 medium
yellow crooked neck squash, quartered and then sliced
1 medium
onion, chopped
1 clove
garlic, minced
4 oz
mushrooms, roughly chopped
8 large
1/4 c
1 Tbsp
basil, fresh, chopped or 1 teaspoon dried
1/4 c
fresh parsley, chopped
1/2 tsp
kosher salt
freshly ground black pepper to taste
1 c
mozzarella cheese, freshly grated
1/4 c
feta cheese for topping
2 Tbsp
olive oil
1/2 c
onion, chopped
olive oil for drizzling
greek seasoning for topping

Directions Step-By-Step

Preheat oven to 350-degrees.

In a medium skillet combine broth, zucchini, crookneck, onion, garlic and mushrooms and cook covered until tender about 6-7 minutes. Drain if necessary.
In a medium bowl, whisk together eggs, cream, basil, parsley, salt, pepper and mozzarella cheese.

Divide vegetables evenly among 8 lightly sprayed or oiled gratin dishes. Pour in egg mixture, filling each gratin about 3/4 full.
Transfer to to oven and bake until eggs are set, 20 to 25 minutes.

While baking saute 1/2 cup onion in olive oil until tender but not brown.

When eggs are set remove from oven and sprinkle with feta cheese, sauteed onions, freshly ground black pepper and drizzle with additional olive oil and Greek seasoning. Let set 5 minutes before serving.
Frittata may be baked in a single dish. I use my 12 inch cast iron skillet when I make a single frittata.

I have substituted fresh steamed spinach for the zucchini and yellow squash and added halved grape tomatoes. I use whatever I have on hand from the garden or go by my mood at the moment. The topping is what makes this frittata so special.

About this Recipe

Course/Dish: Eggs