Zucchini Frittata With Lemon-Herb Yogurt

1. 1

   Saute the zucchini and the onion in olive oil in a medium size skillet over medium heat until they just start to color.

2. 2

   While the zucchini and onion are cooking, beat the eggs in a large bowl with salt and pepper to taste so the white and the yolk are mixed but not quite uniform.

3. 3

   When the vegetables are ready, pour the eggs into the pan, lifting the sides as they set to allow the uncooked eggs to run underneath.

4. 4

   At this point turn on your broiler.

5. 5

   Sprinkle the parsley and feta on top of the frittata.

6. 6

   When the bottom just starts to brown, move the frittata underneath the broiler and keep a close eye on it.

7. 7

   When the top of the frittata looks golden brown, remove from the oven.

8. 8

   Mix the yogurt with lemon zest, chives and remaining parsley.

9. 9

   Serve the frittata at room temperature with some of the yogurt spooned on top or on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.