Zucchini & Feta Frittata with Fresh Herbs

Preheat oven to 375°F (190°C).

Wash and trim the ends of the 2 medium zucchini, then grate them on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.

Finely dice 1 small yellow onion and mince 2 cloves of garlic.

Finely chop 2 tablespoons each of fresh dill, chives, and parsley.

In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the squeezed grated zucchini to the skillet, season with 1/4 teaspoon salt and cook for 5-6 minutes, stirring occasionally, until the zucchini has softened and most moisture has evaporated.

While the vegetables cook, in a large bowl, whisk together 8 eggs, 1/4 cup milk, 1 teaspoon lemon zest, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Stir in the chopped herbs (dill, chives, and parsley).

Crumble 4 oz of feta cheese and stir half of it into the egg mixture.

Pour the egg mixture over the zucchini and onion mixture in the skillet. Sprinkle the remaining feta cheese on top.

Let the frittata cook on the stovetop for 3-4 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and just set in the center.

Remove from the oven and let rest for 5 minutes before slicing into wedges and serving.