Name: Zucchini and Mushroom Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 medium zucchini, diced; 1 cup mushrooms, sliced; 6 large eggs; 1/4 cup milk; 1/2 cup shredded cheese (cheddar or mozzarella); 2 tbsp olive oil; 1/2 onion, chopped; Salt and pepper to taste; Fresh herbs (optional)

This Zucchini and Mushroom Frittata is a wholesome, flavorful dish that’s perfect for breakfast, brunch, or a light dinner. Featuring fresh zucchini, savory mushrooms, and a blend of eggs, cheese, and herbs, this frittata is baked until golden and firm. It’s a versatile recipe that can be customized with your favorite vegetables or seasonings. The combination of the earthy mushrooms and the slightly sweet zucchini creates a delicious balance of flavors. This frittata is not only easy to make but also healthy, packed with protein and nutrients, making it a great meal for any time of day.

Recipe Tips and Tricks:

For a fluffier frittata, whisk the eggs thoroughly before pouring into the pan.
Use a non-stick skillet for easy flipping and serving.
Add fresh herbs like basil or thyme for extra flavor.
Pre-cook the mushrooms and zucchini to release their moisture and avoid a soggy frittata.
You can substitute the cheese with your favorite varieties (goat cheese, feta, or cheddar).

Yield: 4 servings

Zucchini and Mushroom Frittata

A healthy, savory zucchini and mushroom frittata perfect for breakfast, brunch, or a light dinner, easy to prepare.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 medium zucchini, diced
1 cup mushrooms, sliced
6 large eggs
1/4 cup milk
1/2 cup shredded cheese (cheddar or mozzarella)
2 tbsp olive oil
1/2 onion, chopped
Salt and pepper to taste
Fresh herbs (optional)

Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat. Add onions and cook until soft.
Add zucchini and mushrooms to the pan, sauté for 5-7 minutes until tender.
In a bowl, whisk together eggs, milk, salt, and pepper.
Pour the egg mixture over the vegetables in the skillet, stirring to combine.
Sprinkle cheese on top and transfer the skillet to the oven.
Bake for 15-20 minutes, or until the frittata is set and golden on top.
Remove from oven, slice, and serve warm.

Notes

This recipe is easily adaptable with other veggies like bell peppers, spinach, or tomatoes.
For a dairy-free version, omit cheese or use a non-dairy alternative.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 258Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 294mgSodium 283mgCarbohydrates 7gFiber 2gSugar 3gProtein 15g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.