Easy, Get-Your-Veggies-In Recipe: Zucchini, Tomato, and Feta Frittata

By Jenna Amyot, Publisher of Macaroni KID Burlington-Wilmington-Woburn-Winchester, Mass. May 29, 2024

In an effort to eat more vegetables while busy being a parent, I've whipped up a frittata that we can enjoy for breakfast, lunch, or dinner! It's loaded with veggies and is a breeze to make after a busy day with the kids.

Keep in mind, local farmers markets have opened for the season, and you can substitute items in the recipe to include anything they have available. Some of our recent finds: yellow squash, red potatoes, green beans, purple peppers, and more!

At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!

Zucchini, Tomato, and Feta Frittata


  • 1/4 c. farro
  • 1 zucchini (quartered, cut into 1/4 inch slices)
  • 10 cherry tomatoes (halved)
  • 1 red pepper (diced)
  • 1/4 cup crumbled feta
  • 2 garlic cloves, pressed
  • Olive oil
  • Salt & pepper
  • 8 whole eggs
  • 1/2 cup milk (I use fat-free)


  1. Cook farro according to package directions. Set aside to cool. 
  2. Mix veggies, garlic, salt, and pepper and roast at 375 degrees for 15 minutes. Set aside to cool.
  3. In a large bowl, beat eggs until fluffy. Add milk, 1 tsp. salt and 1/4 tsp. pepper. Fold in vegetables and feta. 
  4. Pour into greased pie plate (9-10 inches) and bake at 375 degrees for about 25 minutes, or until set in the middle. Serve warm.

Jenna Amyot is the publisher of Macaroni KID Burlington-Wilmington-Woburn-Winchester, Mass.