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Zucchini and Mushroom Frittata
Kathie Clane

Zucchini and Mushroom Frittata

A healthy, savory zucchini and mushroom frittata perfect for breakfast, brunch, or a light dinner, easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Healthy mushroom recipes
Cuisine: Mediterranean
Calories: 258
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium heat. Add onions and cook until soft.
  3. Add zucchini and mushrooms to the pan, sauté for 5-7 minutes until tender.
  4. In a bowl, whisk together eggs, milk, salt, and pepper.
  5. Pour the egg mixture over the vegetables in the skillet, stirring to combine.
  6. Sprinkle cheese on top and transfer the skillet to the oven.
  7. Bake for 15-20 minutes, or until the frittata is set and golden on top.
  8. 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.