Mediterranean Carmelized Onion, Zucchini, Tomato and Feta Frittata

Mediterranean Carmelized Onion, Zucchini, Tomato and Feta Frittata

Course Breakfast, Main Course
Cuisine American, Mediterranean
Servings 4


  • 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
  • 8 leaves fresh basil
  • 7 large eggs beaten
  • salt to taste
  • pepper to taste


  • 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.
  • 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).
  • Place tomato halves, feta cheese and basil leaves evenly on top of zoodle onion mixture.
  • Beat eggs, add salt and pepper, and pour into skillet. Continue cooking on stovetop for a few minutes, or until sides seem slightly cooked.
  • 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!
Keyword carmelized onion, feta frittata


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