• 3 eggs
  • 3 tbsp milk
  • 2 tsp olive oil
  • 1 half onion, chopped
  • 1 half zucchini, in slices
  • 2 tbsp crumbled feta cheese
  • 1 tbsp minced flat-leaf parsley
  • salt and pepper

Author of this recipe

Love my Salad

Love my Salad

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A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses. In this case we go for zucchini, feta and fresh parsley. A great dish for lunch or even for breakfast.

Total votes: 80


  • In a bowl, whisk together the eggs and milk until combined.
  • Heat the olive oil in a medium skillet and fry the chopped onion for about 2 minutes.
  • Add the eggs to the skillet, divide the slices of zucchini equaly in the omelette and crumble the feta on top, cover the skillet and cook until the edges begin to set.
  • Gently lift the edge of the omelet with a spatula and tilt the pan to allow the uncooked egg mixture to run into the bottom of the pan. Continue to do this as the omelet cooks.
  • Cook until the center is set. Season with salt and pepper and sprinkle some fresh parsley on top.
  • Serve with fresh crunchy bread. 

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