When you want a meal that’s simple and satisfying, a mushroom zucchini frittata is a smart choice. It works for breakfast, lunch, or dinner with little effort.
You can make the most of fresh vegetables you already have. It’s light, full of flavor, and comes together with just a few basic ingredients.
I started making this frittata on busy weekdays. I needed something quick but still wholesome.
Tender zucchini and earthy mushrooms give it a hearty texture. The eggs hold everything together in a way that feels comforting but not heavy.
You can eat it warm from the oven or save slices for later. It reheats well, which is always a bonus.
This recipe is practical and flexible. You can swap different cheeses, add herbs, or pair it with a simple salad.
Why You Will Love Mushroom Zucchini Frittata
You’ll enjoy how easy this dish is to prepare. Just one pan means less cleanup and a meal that feels complete.
It works for breakfast or as a light dinner. The mix of zucchini and mushrooms gives the frittata a balance of fresh and earthy flavors.
Zucchini keeps it light, while mushrooms add a savory richness. You can adjust the recipe to fit what you have at home.
Swap the cheese, change the herbs, or bake it in a muffin tin for grab-and-go portions. Some reasons you might make it often:
- Flexible: breakfast, brunch, lunch, or dinner
- Make-ahead: reheats well for meal prep
- Vegetarian: hearty without meat
- Customizable: change the cheese, add herbs, or use other vegetables
You don’t need special equipment. The baking time is shorter than a quiche.
When you slice it, you’ll see how the eggs stay fluffy. The vegetables keep their texture.
How To Make Mushroom Zucchini Frittata
This dish comes together with simple vegetables and a few pantry staples. You’ll prepare the vegetables first, then combine them with eggs and cheese before baking.
Ingredients
You only need a handful of fresh ingredients. I like to keep it simple, but you can adjust the cheese or herbs.
- 1 medium zucchini, sliced or diced
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 6 large eggs
- ½ cup milk (whole or low-fat works)
- ½ cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- Optional: fresh herbs like parsley, dill, or chives
These amounts make a medium frittata in an 8-inch pan. You’ll get about 3–4 servings.
Instruments
You don’t need fancy tools. Just a few basics will do.
- Medium skillet (oven-safe if possible)
- Mixing bowl
- Whisk or fork
- Spatula
- 8-inch baking dish if your skillet can’t go in the oven
- Knife and cutting board
If you use an oven-safe skillet, you can cook and bake in the same pan. This saves time and cleanup.
If not, transfer the mixture to a greased baking dish before baking.
Step-By-Step Instruction
- Preheat your oven to 375°F (190°C).
- Heat olive oil or butter in a skillet. Add onion, zucchini, and mushrooms. Cook for 5–7 minutes until tender and most moisture cooks off.
- In a bowl, whisk eggs, milk, salt, and pepper until smooth.
- Spread the cooked vegetables evenly in the skillet or baking dish.
- Pour the egg mixture over the vegetables. Sprinkle cheese on top.
- Bake for 20–25 minutes, or until the eggs set and the top is lightly golden.
- Let it rest for 5 minutes before slicing.
You can serve it warm or at room temperature. It keeps well in the fridge for a couple of days.
Tips & Tricks
I’ve made this frittata many times, and a few small steps make a big difference. Paying attention to the details gives you the best texture and flavor.
- Whisk the eggs well. The more air you beat in, the lighter and fluffier your frittata will be.
- Pre-cook the vegetables. Zucchini and mushrooms release a lot of water. Sauté them first so your frittata doesn’t turn out soggy.
- Use an oven-safe skillet. This saves you from transferring the mixture and keeps everything in one pan.
Seasoning matters more than you might expect. A little extra salt, pepper, or fresh herbs like thyme or basil can really brighten the flavor.
- Add cheese last. Sprinkle it on top before baking for an even melt and golden crust.
- Let it rest. Once it comes out of the oven, wait a few minutes before slicing. This helps the frittata set and makes cleaner cuts.
You can swap in other vegetables like spinach, peppers, or tomatoes. Just cook them first to remove extra moisture.
- Plan for leftovers. This dish keeps well in the fridge and reheats quickly, so you can enjoy it for breakfast, lunch, or a light dinner the next day.
Ingredient Substitute
You may not have every ingredient on hand, but you can still make a tasty frittata with simple swaps. I often change things up depending on what’s in my fridge.
Here are some easy substitutes you can try:
- Dairy: If you don’t have heavy cream, use whole milk or half-and-half. For a lighter option, unsweetened almond or oat milk works too.
- Cheese: Parmesan adds a salty bite, but you can use cheddar, feta, goat cheese, or gruyere. Each one changes the flavor.
- Onion: Swap in shallots or green onions if that’s what you have. They add a mild sweetness.
- Vegetables: Zucchini and mushrooms are the base, but you can mix in spinach, bell peppers, or broccoli. Cook off extra moisture first.
- Seasoning: Keep it simple with salt and pepper, or add garlic powder, thyme, or basil for extra flavor.
Balancing texture and moisture is key. Zucchini holds a lot of water, so if you use spinach, sauté it well before adding the eggs.
Don’t stress about exact swaps. Use what you enjoy and what’s available, and your frittata will still turn out great.
What To Serve With Mushroom Zucchini Frittata
When you make a mushroom zucchini frittata, you’ll want a few sides to round out the meal. The dish is light but filling, so pairing it with the right foods keeps the balance.
I often serve mine with something fresh and crisp. A simple green salad with lemon vinaigrette or a pear and parmesan salad works well.
For breakfast or brunch, add a warm baked good. Think buttery scones, English muffins, or a slice of crusty bread with butter.
If you like something sweet, muffins with fruit or oats are a good option. If you’re serving the frittata at lunch or dinner, roasted vegetables are a great match.
Try roasted cherry tomatoes, carrots with pesto, or a quick side of broccolini. These add color and texture without taking much time.
Drinks also make a difference. A refreshing lemonade with herbs, like strawberry basil lemonade, pairs beautifully.
For a cozy dinner, you might enjoy it with a light soup, such as cream of asparagus soup. Here are a few easy pairings:
- Fresh green salad with citrus dressing
- Roasted cherry tomatoes or carrots
- Scones, English muffins, or crusty bread
- Seasonal fruit muffins
- Light vegetable soup
- Herbal lemonade or sparkling water
Your frittata feels complete whether you serve it in the morning, afternoon, or evening.
How To Store Mushroom Zucchini Frittata
I always make a big pan of frittata because it’s handy for quick meals later. The way you store it makes all the difference.
Let it cool completely at room temperature before wrapping. If you put it in the fridge while it’s still warm, condensation forms and makes the texture soggy.
For the refrigerator, you have two good options:
- Airtight container: Keeps odors out and helps the frittata stay moist.
- Plastic wrap or foil: Wrap it tightly to reduce air exposure. Double wrap for extra protection.
You can keep it in the fridge for 3 to 4 days. If you plan to eat it quickly, slice it before storing.
If you want it to last longer, keep it whole to reduce drying on the cut edges. Freezing also works if you know you won’t finish it in time.
Slice it first, wrap each piece tightly in plastic, then add a second layer with foil or a freezer bag. Label and date it so you know how long it’s been stored.
Frozen slices are best eaten within 2 to 3 months. When you’re ready, thaw them overnight in the fridge or reheat straight from frozen in the oven.
Nutritional Value
When you make this mushroom zucchini frittata, you get a meal that’s light but still filling. Each slice gives you protein, healthy fats, and important vitamins.
It works for breakfast, lunch, or even a quick dinner. One serving (about 1 wedge from an 8-slice frittata) contains:
- Calories: about 150–195
- Protein: 10–11 g
- Carbohydrates: 4 g
- Fat: 10–11 g
- Fiber: less than 1 g
You also get plenty of micronutrients from the veggies. Zucchini brings vitamin C and potassium.
Mushrooms add B vitamins and minerals like selenium. Eggs give vitamin A, vitamin D, and choline.
You can adjust the nutrition by changing the extras. Add more cheese for extra calcium and fat.
Toss in more veggies and you boost fiber and vitamins. That doesn’t add many calories, which is nice.
This frittata keeps well in the fridge for days. You can enjoy the same nutrients all week without more cooking.
Mushroom Zucchini Frittata
Equipment
- Mixing bowl
- Whisk
- Skillet (oven-safe, preferably cast iron)
- Spatula
- Knife and cutting board
- Oven
Ingredients
- 8 large eggs
- 1 cup mushrooms sliced
- 1 medium zucchini thinly sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup shredded cheese cheddar, mozzarella, or feta
- 2 tbsp olive oil or butter
- 2 tbsp milk or cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano or thyme
- Fresh parsley for garnish, optional
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, whisk eggs, milk, salt, pepper, and herbs until well combined.
- Heat olive oil or butter in an oven-safe skillet over medium heat.
- Sauté onions and garlic until fragrant.
- Add mushrooms and zucchini; cook until softened and slightly golden.
- Pour egg mixture over the vegetables in the skillet.
- Sprinkle cheese evenly on top.
- Cook on the stovetop for 2–3 minutes until edges begin to set.
- Transfer skillet to the oven and bake for 12–15 minutes, or until the center is set.
- Garnish with fresh parsley, slice, and serve warm.
Notes
- Calories: 180
- Protein: 12g
- Carbohydrates: 4g
- Fat: 13g
- Fiber: 1g
- Sugar: 2g
