Mediterranean Carmelized Onion, Zucchini, Tomato and Feta Frittata

Mediterranean Carmelized Onion, Zucchini, Tomato and Feta Frittata

  • Servings: 4
  • Difficulty: easy
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  • 1 tablespoon olive oil
    1 small onion, sliced
  • 2 cups zucchini noodles, cooked (leftover is perfect)
  • 8 grape tomatoes, halved
  • 1 ounce feta cheese, crumbled
  • 6 to 8 leaves of fresh basil
  • 7 eggs, beaten
  • salt, to taste
  • pepper, to taste


  1. Heat an 8-inch cast-iron skillet. When hot, add olive oil and onions; saute while stirring about 5 minutes or until soft, brown and carmellized, if desired.
  2. Add leftover zucchini noodles (zoodles) to onions in pan and stir till warm. (Or cook raw zoodles about 4 to 5 minutes until softened and water evaporates).
  3. Place tomato halves, feta cheese and basil leaves evenly on top of zoodle onion mixture.
  4. Beat eggs, add salt and pepper, and pour into skillet. Continue cooking on stovetop for a few minutes, or until sides seem slightly cooked.
  5. Place in 350 degree oven for about 20 minutes, or until cooked through. Slice and serve.

This is a delicious way to use up leftover cooked zoodles, but feel free to cook them fresh for this frittata. Then you’ll have 4 days of breakfasts, depending on whether you will have to share!


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