Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

Servings: 5

Ingredients

·  1 ½ tsp extra virgin olive oil

·  1 medium yellow onion, diced

·  2 medium zucchini, sliced into half moons

·  1 tsp Papou’s Majik Mix Greek Seasoning Blend

·  1 tbsp fresh dill, minced

·  1 tbsp fresh basil, minced

·  8 large eggs

·  2 tbsp feta cheese, crumbled

Method

Preheat the oven to 350 degrees F.

Heat olive oil in a large oven-safe skillet until shimmering.  Add the onion and zucchini and ½ tsp Papou’s Majik Mix and cook for 6-8 minutes until tender and slightly caramelized.

Meanwhile, in a medium bowl, whisk the eggs and add the fresh dill, basil, ½ tsp Papou’s Majix Mix and the crumbled feta cheese.  Stir to combine.

Pour the egg mixture into the hot skillet and cook the eggs over medium, low heat until the edges are set. Don’t touch the eggs, just let them cook.

Once the edges are set, transfer the frittata to the oven and bake until cooked through, about 12 minutes.

Top with additional basil for garnish if desired.