Mushroom Zucchini Frittata
A light, fluffy, and protein-packed frittata loaded with earthy mushrooms, tender zucchini, and creamy cheese. Perfect for breakfast, brunch, or a healthy dinner.
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
Nutrition Facts (per serving, 1 of 6 slices):
- Calories: 180
- Protein: 12g
- Carbohydrates: 4g
- Fat: 13g
- Fiber: 1g
- Sugar: 2g