Greek Frittata with Zucchini, Tomato, Feta, and Herbs

This Greek Frittata with Zucchini, Tomato, Feta, and Herbs is a delicious easy Meatless Monday breakfast that’s low-carb and gluten-free.

1 can (14.5 oz.) diced tomatoes, very well drained
1 medium zucchini, diced in 1/2 inch pieces
1 T olive oil
2 cloves garlic, finely minced
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 tsp. Spike seasoning (optional, if you don’t have Spike use any general-purpose seasoning mix that’s good with eggs)
coarse ground black pepper to taste
6 eggs
1/2 cup grated mozzarella cheese (or more)
1/2 cup crumbled feta cheese (or more)
2 T chopped fresh Greek oregano (optional)
2 T chopped fresh basil (optional)
sour cream for serving (optional)

View the full recipe at Kalyn’s Kitchen →