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Before you jump to Baked Zucchini and Feta Frittata recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are now being given more attention than ever before and there are many reasons for this. There are a number of diseases related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. A lot of people typically believe that healthy diets demand a lot of work and will significantly change how they live and eat. Contrary to that information, people can modify their eating habits for the better by implementing several small changes.

You can see results without removing foods from your diet or make considerable changes right away. It’s not a bad idea if you want to make major changes, but the most important thing is to bit by bit switch to making healthier eating selections. Sooner or later, you will probably discover that you will eat more and more healthy food as your taste buds get accustomed to the change. As you continue your habit of eating healthier foods, you will see that you will not wish to eat the old diet.

Evidently, it’s not hard to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to baked zucchini and feta frittata recipe. To make baked zucchini and feta frittata you only need 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Baked Zucchini and Feta Frittata:

1. Provide 12 Eggs
2. You need 1/2 cup Grated or Shredded Parmesan
3. Get 2 large Zucchini, very thinnly sliced
4. Get 200 grams Feta, diced
5. Get 1/2 cup Semi-Dried Tomatos
6. Use 2 tsp Fresh Thyme Leaves

Instructions to make Baked Zucchini and Feta Frittata:

1. Pre-Heat oven to 180°C (160°C fan forced) Line the base of a 23cm springform pan and generously grease the sides.
2. Whisk eggs and Parmesan together in a bowl. Season to taste, then add zucchini and feta, stirring to combine.
3. Pour mixture into springform pan then top with tomatos and thyme leaves.
4. Place onto a baking tray and bake in the oven for 30-40 mins or until the fritatta is golden and puffy and the centre feels firm and springy. Cut into wedges and serve with a side salad.

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