Abrahms' Family Recipes Zucchini-Potato Frittata with Roasted Cherry Tomatoes and Feta Meal plan
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Zucchini-Potato Frittata with Roasted Cherry Tomatoes and Feta

  1. Preheat oven to 200°C.
  2. Toss cherry tomatoes 300 g with olive oil 10 ml and a pinch of salt on one half of a sheet pan. Roast for ⏲ 20 minutes until blistered and starting to collapse. They go in first — the frittata finishes faster.
  3. Meanwhile, grate zucchini 300 g into a clean tea towel and squeeze out as much water as possible over the sink. This is critical — skipping it makes the frittata soggy.
  4. Heat olive oil 15 ml in a oven-safe pan over medium. Add small waxy potatoes 300 g in a single layer. Cook undisturbed for ⏲ 3 minutes until the undersides are golden.
  5. Add red onion 1 and the squeezed zucchini. Season with salt and black pepper. Cook, stirring occasionally, for ⏲ 5 minutes until the onion softens and any remaining moisture from the zucchini cooks off.
  6. Whisk together eggs 6 with black pepper and a pinch of salt in a bowl. Pour evenly over the vegetables in the pan. Scatter feta 60 g over the top. Cook on the hob undisturbed for ⏲ 3 minutes until the edges are set but the centre is still wobbly.
  7. Transfer the pan to the oven and bake for ⏲ 8–10 minutes until just set in the centre and lightly golden on top. A skewer inserted in the middle should come out clean.
  8. Remove the tomatoes from the oven when blistered. Scatter feta 40 g over the tomatoes and return to the oven for the last ⏲ 2 minutes of the frittata's bake time, just to soften the feta slightly.
  9. Slice the frittata into wedges at the table. Serve with the roasted tomatoes alongside and crusty bread 200 g for dipping into the tomato juices. Drizzle a little olive oil 10 ml over the tomatoes if they look dry.

Serves 3