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).

Zucchini and Mushroom Frittata

Kathie Clane

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

Cook Time 20

Total Time 30

Course Healthy mushroom recipes

Cuisine Mediterranean

Servings 4 servings

Calories 258 kcal

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.

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