Mushroom Zucchini Frittata
This Mushroom and Zucchini Frittata is a delicious, hearty vegetarian breakfast recipe that uses beautiful summer zucchini. Make this for a crowd or make it to meal prep for the week; either way, you'll have a yummy breakfast in a few easy steps.
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Servings: 6 servings
Ingredients
- 6 large eggs
- ½ cup heavy cream
- ¼ cup parmesan cheese
- 1 tablespoon olive oil
- ½ yellow onion diced
- 1 zucchini thinly sliced into rounds
- 8 oz baby bella mushrooms sliced
- ½ teaspoon black pepper
- 1 ½ tsp kosher salt divided
Optional for serving:
- fresh chives
- parmsan cheese
Instructions
- Preheat your oven to 400℉.
- In a mixing bowl whisk together eggs, heavy cream, parmesan cheese, and ½ teaspoon salt.
- In an oven-proof skillet heat the olive oil over medium heat. Add the onions, zucchini, mushrooms, remaining 1 teaspoon salt, and pepper. Sauté for 5-8 minutes until soft and the moisture has come out and mostly evaporated.
- To the skillet with the sautéd veggies, add the egg mixture and spread everything into an even layer.
- Bake for 20-30 minutes until the center is set.
- Once you remove it from the oven, let it sit for at least 15 minutes before slicing. Serve with fresh chives and more parmesan cheese if desired.
Nutrition Estimate
Calories: 195kcal | Carbohydrates: 5g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 732mg | Potassium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin A: 661IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 1mg