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Before you jump to Baked Zucchini and Feta Frittata recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.
Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going a lot more green.
A lot of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Green living just isn’t that hard. It’s about being functional, most of the time.
We hope you got insight from reading it, now let’s go back to baked zucchini and feta frittata recipe. You can have baked zucchini and feta frittata using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Baked Zucchini and Feta Frittata:
- Prepare 12 Eggs
- Get 1/2 cup Grated or Shredded Parmesan
- Prepare 2 large Zucchini, very thinnly sliced
- You need 200 grams Feta, diced
- Use 1/2 cup Semi-Dried Tomatos
- You need 2 tsp Fresh Thyme Leaves
Steps to make Baked Zucchini and Feta Frittata:
- Pre-Heat oven to 180°C (160°C fan forced) Line the base of a 23cm springform pan and generously grease the sides.
- Whisk eggs and Parmesan together in a bowl. Season to taste, then add zucchini and feta, stirring to combine.
- Pour mixture into springform pan then top with tomatos and thyme leaves.
- Place onto a baking tray and bake in the oven for 30-40 mins or until the fritatta is golden and puffy and the centre feels firm and springy. Cut into wedges and serve with a side salad.
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