Zucchini, Mushroom & Cheddar Frittata – Recipe! Image 1
Breakfast, Food

Zucchini, Mushroom & Cheddar Frittata – Recipe!

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Eggs for breakfast, lunch or dinner make a great meal, and turning them into a one-dish wonder simplifies things.  Frittata, an Italian egg dish meaning “fried,” are eggs mixed with vegetables and/or cheese, and then baked in an oven and served family-style.  The warm creamy eggs are a nice tableside meal and super healthy, if you add seasonal vegetables.

We are already well into spring, and zucchini is flourishing everywhere.  If you grow zucchini at home, most of the time during the heart of the summer months, when zucchini is at its height of growing season, you can’t figure out what to do with the abundance, however adding it to a Frittata is one of the most delicious places for it to land.  Sauteed zucchini in butter with a few fresh herbs is one of the most delightful things.

Adding mushrooms and zucchini to a Frittata pulls out all the stops.  The earthy mushrooms add a umami flavor to the eggs, along with the light and airy zucchini, but white cheddar cheese, brings it all home, and makes it a family favorite.  As my mom used to say, “Smother it with cheese, if you want kids to learn to eat their vegetables.”  I wouldn’t exactly say this recipe is loaded with cheese, but it has enough to make the big and little boys and girls appreciate it.

Zucchini, Mushroom & Cheddar Frittata – Recipe! Image 2

Ingredients

8 eggs

1/3 cup whole milk

1 tablespoon butter

1 large or 2 small zucchini

8 ounces mushrooms, any variety

1 1/2 cups cheddar cheese, any variety

salt & pepper

fresh herbs, for top – thyme, oregano, parsley etc.

(Serves 4-6)

Zucchini, Mushroom & Cheddar Frittata – Recipe! Image 3

Zucchini, Mushroom & Cheddar Frittata – Recipe! Image 4

Zucchini, Mushroom & Cheddar Frittata – Recipe! Image 5

To Prepare:

  1. Whisk together eggs and milk, set aside.  Slice zucchini and mushrooms, set aside.  Grate cheddar cheese, set aside.
  2. Preheat oven to 400 degrees.  In a oven-safe saute pan, add butter and place over medium heat.  When butter is melted, add mushrooms and saute for 3 minutes, stirring occasionally.  Add zucchini and stir, cook for 2 minutes.  Sprinkle vegetables with salt and pepper.
  3. Pour egg mixture over top and sprinkle with 2/3 of cheese.  Bake in oven for 18-20 minutes, or until slightly puffed, but not brown.
  4. Remove from oven and sprinkle with remaining cheese and fresh herbs.  Serve warm or at room temperature.  Enjoy!

 

 

 

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