A quick and easy feta cheese stove-top frittata with roasted carrots, zucchini and a herbaceous topping. The perfect lunch or light dinner with fresh sourdough.
Preparation time: 25 mins
Difficulty: Easy
Servings: 4
Ingredients:
- 3 tbsp olive oil
- 5 carrots
- 2 zucchini
- 6 eggs
- 1 packet of feta cheese, roughly cubed
- 1 tbsp white wine or balsamic vinegar
- 1 bunch chives or parsley
- 60g rocket leaves
- Salt & pepper, to taste
Note: You could season the carrots with lemon pepper, fennel seeds, garlic & herb salt, caraway seeds, or rosemary if you have some!
Instructions:
- Set oven to 220ºC.
- Slice all carrots. Toss on a lined oven tray with a bit of oil, salt and pepper and seasoning of choice (see notes).
- Roast for 15-20 minutes until carrots are tender.
- Heat a large frypan over medium-high heat with oil. Cut zucchinis into crescents and add to pan as you go. Fry for 4-6 minutes, until they begin to brown.
- Crack eggs into a bowl and whisk with salt and pepper. Pour egg mix into frypan, stirring gently. Crumble feta over the dish. Lower heat to medium. Cook, covered, for 8-10 minutes until eggs are set.
- Whisk together 1 tbsp oil, 1 tbsp vinegar, salt and pepper in a large bowl. Slice chives or parsley. Add to bowl with dressing along with rocket leaves. Toss gently to coat.
- Top frittata with roasted carrots and herby topping. Serve at the table for everyone to cut their own slices.
Enjoy!