This frittata is delicious as a quick breakfast or lunch.  Serve with basil pesto or salsa on the side, and a green salad!


1 tbsp olive oil

½ C chopped onion

1 small zucchini, thinly sliced

3 eggs, beaten and seasoned with salt and pepper as desired

¼ C feta cheese

1 tbsp pitted olives


  • Heat the oil in a small frying pan or omelet pan.
  • Cook the onion and zucchini on a medium heat for 10 minutes, until the vegetables are starting to soften.
  • Pour over the eggs, and then crumble the feta cheese into the egg mixture.
  • Sprinkle the olives on top.
  • Allow to cook until the egg mixture is fully cooked and opaque, about another 10 minutes.


Makes 1 serving. Count as 4 proteins (group 6) and 1 fat (group 7).