Food Zucchini and Feta Frittata with Parsley and Arugula Salad Although you can eat it warm, this fresh frittata can also be a make-ahead brunch dish. Serving it at room temperature means the salad on top won't wilt (and your cooking work is done before the guests arrive). By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. She has developed recipes for Midwest Living, Better Homes and Gardens and other publications. Midwest Living's Editorial Guidelines Published on February 8, 2022 Print Share Photo: Carson Downing Hands On Time: 20 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 large eggs ¼ cup whole milk ⅓ cup crumbled feta cheese (1 1/2 ounces) 2 tablespoons grated Pecorino Romano cheese 1 tablespoon all-purpose flour 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh mint ½ teaspoon plus pinch kosher salt, divided ⅛ teaspoon freshly ground black pepper 2 tablespoons plus 1 teaspoon olive oil, divided ½ cup thinly sliced green onions (white and light green parts only) 1 medium zucchini, sliced into 1/8-inch-thick rounds (1 1/2 cups) 1 large clove garlic, minced 1 teaspoon fresh lemon juice Pinch sugar 1 cup loosely packed fresh baby arugula ¾ cup loosely packed fresh flat-leaf parsley (tender stems OK) ¼ cup loosely packed fresh mint leaves Directions Preheat oven to 350°. In a medium bowl, whisk together eggs, milk, feta, Pecorino Romano, flour, dill, chopped mint, 1/2 teaspoon salt and the pepper. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons olive oil over medium-high. Add green onions; cook until beginning to soften, about 2 minutes. Add zucchini; cook, tossing occasionally, until just tender and beginning to turn golden, about 5 minutes. Add garlic; cook, stirring, 1 minute more. Season lightly with salt to taste. Reduce heat to low. Add egg mixture; stir gently to distribute zucchini. Cover skillet and cook until eggs are partially set, about 6 minutes. Uncover pan; transfer to oven. Bake until set and a knife inserted in the center comes out clean, 18 to 20 minutes. Loosen frittata and immediately slide onto a serving plate. While frittata bakes (or while it cools, if serving at room temperature), prepare salad: In a medium bowl, combine lemon juice, 1 teaspoon olive oil, and a pinch each salt and sugar. Add arugula, parsley and mint leaves; toss gently. To serve: Slice frittata; top with salad. Print Nutrition Facts (per serving) 292 Calories 22g Fat 8g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 292 % Daily Value * Total Fat 22g 28% Saturated Fat 6g 30% Cholesterol 385mg 128% Sodium 489mg 21% Total Carbohydrate 8g 3% Total Sugars 3g Protein 17g Vitamin C 30mg 149% Calcium 205mg 16% Iron 4mg 22% Potassium 467mg 10%