Greek Frit

This Greek frittata has eggs, zucchini, tomatoes, feta, herbs and herbs, and this will be delicious for breakfast, lunch or dinner! And this frittata is a perfectly simple recipe to help you use some zucchini when it is in the season and it is great for a meatless meal!

Pin the Greek frittata recipe to try it later!

Greek Frit Is a recipe that I came up with many years ago, and now I am very happy to have some pictures that really show how delicious it is! And for me, this frittata with Greek flavors makes enough to have something left to heat another day for breakfast, that’s something I am always happy with!

The Meatless Frittata recipe has eggs combined with zucchini, tomatoes, feta cheese and herbs, and I often made this when I was lucky to have a vegetable garden with zucchini. But even if you have to buy zucchini in the store or on the farmers’ market, I hope you try this recipe!

What ingredients do you need?

(This is just a list of ingredients; scroll down for a fully printable recipe. Or if you Spring to recipe Link at the top of the page, it takes you directly to the full recipe with ingredient amounts.)

Blicked in cubes cut tomatoes
zucchini
Olive oil (affiliated link)
Chopped garlic (affiliated link)
Dried basil (affiliated link)
Dried oregano (affiliated link)
Spike -herbs (affiliated link) or a general spice mix that is good with eggs
Coared ground black pepper to taste
egg
grated mozzarella cheese
Feta cheese
Chopped fresh Greek oregano (optional)
Chopped fresh basil (optional)
Sour cream for serving (optional)

What is a frittata?

A frittata is an Italian style omelet that boils on top of the stove without being turned and then browns for a few minutes under the grill. You can read more about The difference between an omelette and a frittata If you are interested. And this type of dish is perfect at any time of the year.

What does this frittata give the Greek flavors?

The Greek frittata recipe uses a generous amount of zucchini, but of course it is the tomatoes, feta cheese, garlic and Greek oregano that add the Greek flavors here.

How low in carbohydrates is this Greek frittata?

This tasty eggshell only has 4 net carbohydrates and 11 grams of protein per portion!

How to make the Greek frittata:

(This is just a summary of the steps for the recipe; scroll down for a fully printable recipe. Or if you have the Spring to recipe Link at the top of the page, it takes you directly to the full recipe.)

Pour canned tomatoes into a colander and let the tomatoes run away well.
While tomatoes run away, you cut zucchini into strips and then into 1/2 inch pieces.
Heat olive oil and bake zucchini, garlic and dried herbs.
Then add leaked tomatoes and keep boiling until liquid of the tomatoes has evaporated.
Beat eggs, then pour eggs over the vegetables and cook until eggs hardly start to put.
Add half of the cheese (and chopped fresh herbs if you have them) and stir gently and cook the frittata for a few minutes.
Sprinkle over the remaining mozzarella and feta, cover the pan and cook until the cheese is usually melted and the eggs are usually set.
Place frittata under the grill and brown the top for a few minutes, look carefully and turn the pan if necessary.
Sprinkle the frittata with chopped fresh herbs when you have them and serve.
I like to eat this Greek frittata with a blob of sour cream, but that is totally optional.

Make it a low -carbohydrate meal:

The Greek frittata will be tasty at any time of the day, and you could serve it with one of these low -carbohydrate side dishes:

Do you want more ideas for using zucchini?

Although I have shared more than 50 zucchini recipes since I started this blog, it seems that every year I have fun to think recipes to use zucchini. And this tasty frittata was one of the top ten low-carb zucchini recipes on the blog for a few years.

Weekend Food Prep:

This Greek frittata recipe has been added to a new category called Weekend Food Prep where you will find recipes that you can prepare or cook at the weekend and eat during the week!

Ingredients

1 can (14.5 oz.) Bought tomatoes, very well laughed at
1 medium zucchini, cubes cut into 1/2 inch pieces
1 t olive oil
2 clove garlic, fine minced meat
1/2 teaspoon. Dried basil
1/4 teaspoon. dried oregano
1 teaspoon. Spike herbs (optional, if you don’t have a peak, use a general spice mix that is good with eggs)
Coared ground black pepper to taste
6 eggs
1/2 cup of grated mozzarella cheese (or more)
1/2 cup of crumbled feta -cheese (or more)
2 t chopped fresh Greek oregano (optional)
2 t chopped fresh basil (optional)
Sour cream for serving (optional)

Instructions

Pour the tomatoes into the sink and let the tomatoes run away well.
Cut the ends of the zucchini and then cut them into strips lengthwise and then into 1/2 inch pieces.
Use a heavy frying pan of 10 or 12 inches that can go under the broiler chicken. Spray pan with anti -stick spray if necessary. Heat your broilers.
Heat olive oil in the pan, add zucchini, garlic, dried herbs and Spike herbs (affiliated link) and bake for 3 minutes. Add tomatoes and cook 3-5 minutes more, until almost all liquid of tomatoes has evaporated.
While the vegetable mixture cooks, the eggs break into the bowl and beat well. Pour eggs in the pan with the zucchini and herbs and cook for 2-3 minutes, or hardly start to put any eggs.
Add half of mozzarella cheese and feta (and most chopped fresh herbs when you use them) and stir gently; Then cook for about 3 minutes.
Sprinkle the remaining mozzarella and feta cheese over the top and cook for a few minutes with a lid on the pan. (The cheese must be largely melted and the eggs are set reasonably if you place it under the broilers.)
When Frittata looks almost ready, place under the broilers until the top is somewhat brown. (This probably does not take more than a few minutes; pay attention carefully and turn the pan if necessary to brown evenly.)
Sprinkle the boiled frittata with the rest of the chopped fresh herbs (like it use) and let it sit for a few minutes; Then cut into cake -shaped wedges to serve.
The Greek frittata is good with a blob of sour cream.

Nutritional information

Yield

Sanctuary

Amount per portion

Calorie 173Totally fat 12gSaturated fat 5gTransvet 0GUnsatisfied fat 6gCholesterol 206 mgSodium 501 mgCarbohydrate 5gFiber 1 gSugar 2gEgg white 11g

Nutrition information is automatically calculated by the recipe plug-in that I use. I am not a nutritionist and I cannot guarantee 100% accuracy, because many variables affect those calculations.

Low-carbohydrate diet / low glycemic diet / South data suggestions in South Beach:
This Greek frittata would be suitable for low carbohydrate, keto and low glycemic diet plans and for every phase of the original South Beach diet. Feta is a cheese with a lower fat, but it would be recommended to use lean mozzarella if you make this for the South Beach diet; Other low -carbohydrate diets would probably refer a full greasy cheese.

Find more recipes such as this:
Use the zucchini recipes or breakfast to find more recipes such as this. Use the type of index diet to find recipes that are suitable for a specific eating plan. Maybe you also want to follow Kalyn’s kitchen On Pinterest” On Facebook” On Instagram” About the truthor On YouTube To see all the good recipes that I share there.

Historical notes for this recipe:
This recipe for a zucchini frittata with Greek flavors was posted for the first time in 2006, when I cultivated massette of zucchini in my large garden every summer. It was last updated with more information in 2025.