One Pan Egg Bake with Zucchini and Feta-(Mediterranean, Frittata-Style)
This one pan egg bake is a simple, seasonal recipe you can make any day of the week. It packs plenty of protein and fiber from eggs, feta, vegetables, and fresh herbs. You mix everything right in the baking dish, so you skip extra bowls and keep cleanup minimal. This frittata-style egg bake works great for meal prep and tastes just as good the next day. Serve it for breakfast, lunch, or a light dinner when you want something quick, nourishing, and full of flavor. This recipe is also perfect for Mother’s Day brunch.
Why You Should Make This One Pan Egg Bake
- Minimal prep time – You need just 10–15 minutes to prep everything. The oven takes care of the rest.
- No special cooking skills needed – If you can chop and stir, you can make this recipe. It’s that simple.
- Minimal cleaning – You mix everything in one pan. I usually wash just one cutting board, a knife, and a fork.
- A super delicious dish – I make this egg bake all the time because I crave this exact flavor combination. There is something magical about green vegetables with creamy feta and fresh dill.
- Nutrient-dense meal – This egg bake gives you a balanced meal in one dish. It includes protein (eggs, peas, feta), fiber (zucchini, peas, kale), and healthy fats for great flavor without feeling heavy.
- Great for meal prep – Make it ahead and enjoy it for breakfast, lunch, or dinner. Pack a slice in a lunch box with an ice pack and take it to work, school, or even a picnic.
Ingredients
- Large eggs – I like to use organic or pasture raised eggs
- Zucchini – look for firm zucchini
- Green peas – use fresh or frozen peas. i don’t recommend using canned peas.
- Kale – I use lacinato or dino kale
- Feta – I use feta made with cow’s milk because it is much more creamier than the one with goat and sheep milk. I buy it from a local international store.
- Dill -you can find it every grocery store.
Equipment
- Measuring cups
- Knife – my new favorite knife for chopping vegetables.
- Cutting board
- Kale stripping tool (optional)
- Baking dish – mine was 10.5 by 7.5-inch
- Oven mitts
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How to Make This One Pan Egg Bake
- Preheat the oven to 400°F (200°C).
- Lightly grease a baking dish with oil or nonstick spray.
- Crack the eggs directly into the dish and whisk with a fork until combined.
- Prepare the vegetables – cube the zucchini and chop the kale, removing the thick stems.
- Add the vegetables – stir in the zucchini, kale, and peas.
- Add the feta – crumble it evenly over the top.
- Add the dill – finely chop and sprinkle it in.
- Season with salt and black pepper to taste.
- Mix everything together right in the baking dish.
- Bake for 25–30 minutes, or until the eggs are set and the top is lightly golden.
Pro Tips for the Best Egg Bake
- No need to precook anything – Unlike a classic frittata, this egg bake requires no stovetop cooking. Add everything raw, stir with the eggs, and bake.
- Cut vegetables evenly – Chop the zucchini and kale into similar-sized pieces so they cook evenly.
- Distribute ingredients well – Spread the vegetables and feta evenly in the baking dish for consistent texture and flavor in every bite.
- Be mindful when seasoning – Feta can be quite salty, so it’s easy to overdo it. Start with less salt, then taste after baking and adjust if needed. You can always add more, but you can’t take it out.
- Crumble your own feta – Skip pre-crumbled feta. It often contains anti-caking agents that can affect the texture. Freshly crumbled feta melts better and tastes creamier.
- Avoid overcooking – Bake just until the center is set but still slightly creamy. The edges should turn lightly golden. The egg bake will continue to set as it cools.
- Let it rest before slicing – Allow the egg bake to rest for at least 10 minutes in the pan. This helps it firm up and makes slicing much easier.
Frequently Asked Questions
Can I use different vegetables?
Yes. This egg bake works well with many vegetables. Try spinach instead of kale, or add bell peppers, onions, or broccoli. Just keep the total amount of vegetables similar for best results.
Can I make this egg bake ahead of time?
Yes. This recipe is great for meal prep. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days.
How do I reheat the egg bake?
Reheat slices in the microwave for 30–60 seconds or in the oven at 350°F (175°C) until warmed through. Avoid overheating to keep the texture soft and creamy.
Can I freeze this egg bake?
Yes, but the texture may change slightly. Let it cool, slice it, and freeze in airtight containers for up to 2 months. Thaw gently in the fridge overnight before reheating.
How do I know when it’s done?
The center should be set but still slightly soft. The edges should look lightly golden. A knife or a toothpick inserted in the center should come out mostly clean.
Can I make this dairy-free?
Yes. Skip the feta or use a dairy-free cheese alternative. You may want to add a bit more seasoning to boost flavor.
Is this egg bake the same as a frittata?
This is a frittata-style recipe. A traditional frittata usually starts on the stovetop, while this version bakes entirely in the oven for a simpler, one-pan method.
Serving, Storing, and Reheating
Serving
Serve this egg bake warm or at room temperature. Enjoy it on its own or pair it with a fresh salad, toast, or roasted potatoes for a more complete meal. It works well for breakfast, brunch, or a light dinner.
Storing
Let the egg bake cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Reheating
Reheat individual slices in the microwave for 30–60 seconds. For best texture, warm it in the oven at 350°F (175°C) until heated through. Avoid overcooking to keep the center soft and creamy.
One Pan Egg Bake With Zucchini And Feta
Ingredients
- 8 large eggs
- 2 medium sized zucchini about 2 cups chopped
- ½ cup green peas fresh or frozen
- 2 cups chopped kale or other leafy greens
- 4 oz feta or cheese of choice
- ¼ cup chopped fresh dill or to taste
- salt and pepper to taste
- Some oil or nonstick spray for the baking dish
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly grease a baking dish with oil or nonstick spray. Mine was 10.5 by 7.5-inch
- Crack 8 eggs directly into the baking dish and whisk with a fork until combined.
- Prepare the vegetables – wash, trim the ends and cube the zucchini. Strip the thick stem from the kale and chop it finely.
- Add the chopped vegetables in the baking dish.
- Season with salt and pepper to taste. Be mindful when seasoning – Feta can be quite salty, so it’s easy to overdo it. Start with less salt, after baking you can adjust if needed. You can always add more, but you can’t take it out.
- Add the feta – crumble it evenly over the top.
- Add the finely chopped dill and stir with a fork in the baking dish to combine well.
- Bake for 25–30 minutes, or until the eggs are set and the top is lightly golden.
- Cool of for 10 minutes in the pan. This helps it firm up and makes slicing much easier.
- Let the egg bake cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Other Egg recipes you might like
Breakfast Frittata with Roasted Peppers and Feta
How To Use Leftover Easter Eggs-Recipes You’ll Want to Make