Lunch / Dinner
Squash and Feta Frittata with Za’atar
Za’atar is a savory Middle Eastern spice blend of herbs and sesame seeds. Ground sumac adds earthy tartness and herbal notes to the classic mix.
Ingredients
FIVE-MINUTE MORNING PREP
Cut zucchini. Crumble feta. Wash herbs.
Instructions
Preheat oven to 375°.
Heat 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat. Add zucchini, green onion, and 1 teaspoon salt; cook, stirring occasionally, until zucchini is softened and has released most of its liquid, 6 to 8 minutes.
Whisk together eggs, cream, za’atar, pepper, and remaining ½ teaspoon salt in a medium bowl.
Add 1 tablespoon oil to zucchini mixture; reduce heat to medium. Pour in egg mixture. Top with ¾ cup feta. Using a rubber spatula, fold 3 to 4 times. Cook for 3 minutes; transfer skillet to oven.
Bake until center is set, 18 to 20 minutes. Let cool in skillet for 5 minutes. If desired, invert onto a large plate and invert again onto a cutting board (or serve the frittata in the skillet).
Season to taste with za’atar. Top with parsley, basil, and remaining ¼ cup feta. Drizzle with lemon juice and remaining 1 tablespoon oil.
Cut into wedges to serve.