Mücver Inspired Zucchini & Feta Frittata

This light, flavorful frittata is my favorite way to celebrate summer zucchini. Inspired by Turkish mücver, it combines tender zucchini, creamy feta, and fluffy baked eggs into a dish that’s perfect for breakfast, brunch, or a light dinner. Everything comes together in one pan, making it an easy, comforting recipe you’ll want to revisit all season long.

Golden zucchini and feta cheese frittata out of the oven and ready to serve

Ingredients

• 4 eggs

• 2 tablespoons milk

• 1 small onion, thinly sliced

• 1 medium zucchini, sliced into half moons

• 40 g feta cheese, crumbled

• 1 tablespoon olive oil

• Salt

• Black pepper

• Optional: chili flakes or fresh herbs

Instructions

Preheat your oven to 180°C.

Heat olive oil in an oven-safe pan over medium heat. Sauté the onion until soft and translucent. Add the zucchini and cook for 3–4 minutes until just tender. Season with salt and pepper.

In a bowl, whisk the eggs with milk, a pinch of salt, and black pepper. Pour the egg mixture over the zucchini and onion in the pan. Sprinkle the crumbled feta and fresh herbs on top.

Transfer the pan to the oven and bake for 10–15 minutes, or until the frittata is set and golden on top. Let it cool slightly before slicing and serving.

This frittata is delicious warm or at room temperature, perfect with a simple green salad on the side.