Alfresco Friday – Zucchini and Feta Frittata

Zucchini Frittata

It is another glorious Alfresco Friday. By the magic of technology, even though I am off in Fiji enjoying a tropical paradise, I am able to give you an idea for your very own picnic by the beach.

I have prepared a Zucchini & Feta Frittata in individual serving sizes using the “cafe style muffin papers” which are available in the supermarket.  I chose to make a vegetarian picnic food because I have become aware that I haven’t been making very many dishes suitable for vego’s on my site, a fact I will be rectifying in future posts.

Individual Zucchini & Feta Frittata

Now because I have also become aware that some of my more “snug” clothing is being less than friendly of late, I am also going to include the calorie count on some of my dishes.  Obviously, I am not going to do this for desserts etc, the fear factor is way too high!

So these little beauties are a delicious, cheesy, oily 155 calories. Or the same as eating a green apple.  As this is Alfresco Friday my frittata’s were served with a  green salad and coleslaw.

Zucchini & Feta Frittata


1 ½ cups SR Flour

1 ½ cups grated cheese

5 Zucchini (grated)

2 onions (grated)

7 Eggs

200gm Danish feta (cubed)

50gm Sundried Tomato (chopped)

1 bunch coriander (chopped)


Preheat the oven to 160 degrees.  Prepare two muffin tins by lining with muffin papers.

grated zucchini

Drain the grated zucchini and onion thoroughly in a sieve, press the mixture to remove all moisture.

Making Frittata

Combine all the ingredients together in a large mixing bowl.

Frittata in muffin paper

Spoon mixture into the muffin trays.

Bake for 20-30 minutes, until the frittata is golden and a skewer comes out clean.

Individual Zucchini Frittata

This recipe makes 24 individual frittatas. I usually make a huge batch and freeze half in zip lock bags for later use. You could always halve the recipe if desired.

Individual Zuchini & Feta Frittata

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