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Frittata with Vegetables, Feta, and Dill, Parmesan Cheese Crisps and Cilantro Lime Shrimp

Frittata with Vegetables, Feta, and Dill

A beautiful pairing with a Blanc de Blanc Champagne. Enjoy with brunch or as an appetizer.
Course Brunch or Appetizer
Author adapted from "Fast Food, Good Food" by Andrew Weil, MD


  • 2 tablespoons extra virgin olive oil
  • 1/2 onion diced
  • 1/2 teaspoon + Kosher salt
  • 1 medium carrot peeled and shredded
  • 1 medium zucchini shredded
  • 8 large eggs
  • 1 tablespoon fresh dill chopped
  • 6 tablespoons crumbled sheep's milk feta
  • black pepper


  • Preheat oven to 350 degrees F
  • With a 1/2 tablespoon extra virgin olive oil, grease a 8" X 8" ceramic baking dish.
  • In a large sauté pan heat the remaining 1-1/2 tablespoons of extra virgin olive oil over medium high heat. Add the onions and a pinch of salt, sauce for about 4 minutes. Add the carrots and another pinch of salt, continue to sauté for 1 minute. Add the zucchini and another pinch of salt and sauté for about 2 minutes. Put the vegetables in the ceramic baking dish in an even layer. Set aside.
  • In a large bowl, whisk the eggs, 1 tablespoon water, dill and salt and pepper. For egg mixture over the vegetables in the baking dish. Crumble feta over the top evenly.
  • Bake for 30 minutes or until center is just set.
  • Cool for a few minutes and cut into squares. Serve hot or at room temperature.