Do you ever get a feeling where you really want to try to make something new? For me that was the frittata. I love trying to cook the meals that I get in restaurants, but before today, I’ve never actually tried to make a frittata. It seemed like a mythical breakfast item that would be impossible to cook at home. Boy was I wrong. It might be a little egg pie, but it’s almost as easy as cooking scrambled eggs! (It just takes a few more steps and more ingredients.)
To begin, I started with this recipe from MyReceipes and tweaked it a bit because I love cheese and there wasn’t enough goat cheese in the fridge for any other recipe in my near future.
If you can’t have dairy or you aren’t a cheese fan, skip it. It’s your brunch!

Estimated time: 30-40 minutes
- Prep time 15 minutes
- Cooking time 30 minutes
What you’ll need
- 2 medium zucchinis, thinly sliced
- 1/2 medium onion, julienned
- 2 tbs unsalted butter
- 2 tbs avocado oil (or really any oil)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup of fresh basil
- 8 large eggs
- 1/2 cup feta
- 1/4 cup of goat cheese
- 1/4 cup parmesan
- Melt butter with oil in a 12-inch cast-iron pan (or any ovenproof skillet) over medium-high heat.
- Once the butter is melted, add your zucchini and onion. Sauté 12 to 14 minutes until the onion is tender and lightly browned.
- Time for some cheese! Remove the skillet from heat, and stir in 1/2 cup feta.
- Onto the eggs. Blend the eggs, salt, pepper, and basil for one minute. When well-blended, pour the mix over the veggies.
- Bake at 350° for 13 to 15 minutes. (You can shake it a bit to check if it’s firm.)
- Once it’s firm, add the rest of the cheese. Increase the oven temperature to broil, and broil 5 minutes until the edges are lightly browned.
- Enjoy!

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