This Israeli Za’atar Frittata is absolutely delicious with spiralized zucchini, tomato, and feta. Ready in 30 minutes, this frittata is the perfect healthy, gluten-free breakfast or brunch.
I have a thing for frittatas. I admit it: I kinda love them. They are easy to make, delicious, and filling. I’m a serious breakfast person. I can’t miss it. If I do, I’m so cranky. That’s probably why you see so many breakfast recipes on Sugar and Wine. I’m always thinking about breakfast.
Adding fresh summer vegetables to my frittatas has become a signature move of mine. This frittata will not disappoint. I think this is my new favorite frittata.
With summer ending, I’m trying to use up every last bit of summer produce from my garden. I want to savor every last tomato, zucchini, and cucumber while they are still in season.
Now let’s talk about Israeli Za’atar. Recently a colleague of mine went to Israel and brought me back some za’atar. I’m so lucky to have people in my life who go on great trips and bring me back spices from across the world. I have been eating it with hummus and gluten free crackers but I have so much of this amazing spice, I’ve started putting it in other dishes like this Israeli Za’atar Frittata with Spiralized Zucchini, Tomato, and Feta.
When I made this dish and didn’t want to stop eating it, which defeats the purpose of eating healthy but it was just that good. Plus, look how gorgeous that frittata is. If you are hosting guests in the next couple weeks, definitely consider making this frittata. It is super easy to make—basically no effort at all. You will all love this easy, healthy, gluten free breakfast!
- 6 eggs
- 2/3 cup whole milk
- 1 small zucchini, spiralized or shredded
- 1 handful of grape tomatoes
- 1/2 tsp za'atar
- 1/4 cup feta, crumbled
- Salt and Pepper
- 1/2 tsp olive oil or another cooking oil
- Pre-heat the oven to 350 degrees.
- Oil the cast iron skillet and set aside.
- Spiralize the zucchini and add it to the skillet. Add the tomatoes, spreading them out evenly.
- Whisk together the eggs and milk. Pour over the zucchini and tomatoes.
- Sprinkle the za'atar over the mixtures. Add a pinch of salt and pepper.
- Bake for about 25 minutes.
- Remove from the oven and add the crumbled feta.
- Serve immediately.