Photo by bitterhoney
bitterhoney's Notes:
Expand3 baby zucchini, sliced into 1/2 inch disks Ask a question about this ingredient
1/4 large onion, sliced lengthwise Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
1 handful parsley, chopped Ask a question about this ingredient
3 ounces feta or chevre, crumbled Ask a question about this ingredient
1/2 cup greek style yogurt Ask a question about this ingredient
zest of 1 lemon Ask a question about this ingredient
2 tablespoons chives, chopped Ask a question about this ingredient
Saute the zucchini and the onion in olive oil in a medium size skillet over medium heat until they just start to color.
Ask a question about this stepWhile the zucchini and onion are cooking, beat the eggs in a large bowl with salt and pepper to taste so the white and the yolk are mixed but not quite uniform.
Ask a question about this stepWhen the vegetables are ready, pour the eggs into the pan, lifting the sides as they set to allow the uncooked eggs to run underneath.
Ask a question about this stepAt this point turn on your broiler.
Ask a question about this stepSprinkle the parsley and feta on top of the frittata.
Ask a question about this stepWhen the bottom just starts to brown, move the frittata underneath the broiler and keep a close eye on it.
Ask a question about this stepWhen the top of the frittata looks golden brown, remove from the oven.
Ask a question about this stepMix the yogurt with lemon zest, chives and remaining parsley.
Ask a question about this stepServe the frittata at room temperature with some of the yogurt spooned on top or on the side.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
The tangy yoghurt looks great - will try that next time I do frittata.