The easiest Baked Frittata Bites are flavored with fresh mint, roasted courgettes, and tangy feta cheese. They're perfect for a picnic lunch, quick snack, or easy summer luncheon dish. Slice them up into small cubes, and they make perfect bite-size morsels for canapes, which is my favorite way to serve them.
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I love making baked frittata recipes. You just whisk up the eggs, load everything into a baking tray, pop it in the oven, and then slice it up, and serve. It tastes great served hot or cold, and you can make so many variations depending on what you have in the fridge. This is the perfect summer frittata recipe, packed with fresh mint, roasted courgettes (zucchini), and creamy, rich feta. Here is what you will need to make it:
📖 Ingredients List
- Eggs - Use whole, fresh, room-temperature eggs.
- Onion powder - This is an easy way to flavor the frittata while keeping things simple and fuss-free.
- Garlic powder - Add as much as you dare.
- Courgettes /zucchini - You will need medium size; don't get the larger marrows as they contain too much water. You can use the baby ones, you'll just need more of them. We roast them first in olive oil to get some great flavor.
- Feta cheese - This Greek cheese is crumble and salty, with the most amazing tangy taste. It holds its shape under heat but goes soft, which works really well in a baked frittata.
- Fresh mint - definitely don't skip this ingredient, it lifts the whole recipe.
- Lemon zest - A small pinch of citrus lightens and brightens all the flavors.
- Salt and cracked black pepper
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make baked frittata bites.
👩🏼🍳 Instructions
- Preheat the oven to 175℃/345℉ and line a deep baking dish with parchment paper.
- Slice the courgettes into thin strips and place them on an oven tray. Drizzle over the olive oil and season with salt and pepper. Roast for around 20 minutes, and then allow them to cool slightly while preparing the other ingredients.
- Whisk together the eggs, lemon zest, onion, and garlic powders in a large mixing bowl with a fork. Crumble in the feta, mix it into the eggs with half of the chopped mint, and season with salt and black pepper. It will not need too much salt, as feta is a very salty cheese.
- Bake the frittata for 40-45 minutes and allow it to cool slightly before turning it out and slicing it up. Garnish with more fresh mint before serving.
🌟 Top Tip
You'll know the baked frittata is done when the edges have souffled up and browned, and the center no longer feels like a water bed when you gently tap it.
👩🏼🍳 Chef's Tips & Serving suggestions
Serve alongside a crisp green salad, maybe a side of green pea dip, and other summer dishes like Coronation Chicken. Try adding fresh dill to the frittata, too!
🍷 Wine pairing
The salty tangy taste of feta and richness of the eggs would work well with a dry but more robust rose wine. I love serving Greek rose wine with this baked feta frittata recipe.
❄️ Storage & Freezing
Store leftovers in an airtight container in the fridge and finish it within 2-3 days. You can reheat frittata in the oven or the microwave, or enjoy it cold.
🥣 Equipment
I mix up the eggs in a large mixing bowl, and bake the frittata in a deep, oven safe dish. I line it with parchment paper to make it easier to remove.
🍽 Other recipes
Looking for other recipes like this? Try these:
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Baked Frittata Bites With Feta, Courgette, And Mint
Equipment
- 1 deep oven dish or tray
Ingredients
- 16 eggs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 4 courgettes /zucchini (medium size)
- 400 grams (2⅔ cups) feta
- 4 tablespoon mint
- salt and pepper
Instructions
- Preheat the oven to 175℃/345℉ and line a baking dish with parchment paper.
- Slice the courgettes into thin strips and place them on an oven tray. Drizzle over the olive oil and season with salt and pepper. Roast for 20 minutes, then allow to cool slightly.
- Whisk the eggs together in a large mixing bowl. Add the onion and garlic powders, crumble the feta (or cut it into cubes), and mix it into the eggs with half of the chopped mint, and some salt, and black pepper.
- Bake the frittata for 40-45 minutes or until it is baked through and the top is not jiggly. Allow it to cool slightly before slicing it up and garnishing it with more fresh mint.
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