Go Back
Mushroom Zucchini Frittata
Carolina Gomez

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast / Brunch
Cuisine: Italian-inspired
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowl
  • Whisk
  • Skillet (oven-safe, preferably cast iron)
  • Spatula
  • Knife and cutting board
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, whisk eggs, milk, salt, pepper, and herbs until well combined.
  3. Heat olive oil or butter in an oven-safe skillet over medium heat.
  4. Sauté onions and garlic until fragrant.
  5. Add mushrooms and zucchini; cook until softened and slightly golden.
  6. Pour egg mixture over the vegetables in the skillet.
  7. Sprinkle cheese evenly on top.
  8. Cook on the stovetop for 2–3 minutes until edges begin to set.
  9. Transfer skillet to the oven and bake for 12–15 minutes, or until the center is set.
  10. 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