Greek Yoghurt, Eggplant & Zucchini Frittata

A Mediterranean style, Greek yoghurt, eggplant, zucchini & feta Frittata, served with fresh basil & oven-roasted vine-ripened tomatoes.

13 medium-sized eggs (6’s, 7’s or a mix)
1 1/2 cups unsweetened Greek yoghurt
1/2 cup medium or mild olive oil (approx)
1 large eggplant (aubergine)
3 zucchini (courgettes)
1 small onion (or 1/2 medium-sized)
1 large clove garlic (or 2 small)
1/2 teaspoon salt
1/4 teaspoon freshly cracked, black pepper
1 1/2 tablespoons medium or mild sweet chilli sauce
1 cup crumbled feta (250 grams)
1/4 cup grated or 1/2 cup shaved Parmesan (optional)

View the full recipe at Tania’s Kitchen →