Zucchini and Mushroom Frittata
A healthy, savory zucchini and mushroom frittata perfect for breakfast, brunch, or a light dinner, easy to prepare.
Ingredients
- 1 medium zucchini diced
- 1 cup mushrooms sliced
- 6 large eggs
- ¼ cup milk
- ½ cup shredded cheese cheddar or mozzarella
- 2 tbsp olive oil
- ½ 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.
