Zucchini And Mushroom Frittata
A vibrant zucchini and mushroom frittata packed with fresh herbs and Parmesan, perfect for brunch or light dinners, offering savory flavors and a fluffy texture.
Ingredients
Instructions
- Saute the zucchini, mushrooms, green onions, parsley, and garlic in olive oil.
- Mix the eggs, Parmesan cheese, basil, salt, and pepper together.
- Combine the egg mixture with the sautéed vegetables.
- Pour the mixture into a buttered 9-inch square pan.
- Bake at 350°F for 20 to 25 minutes or until set.
Tips & Substitutions
For a lighter texture, separate the egg whites from the yolks and beat them until frothy before combining with the yolks. You can substitute zucchini with summer squash or even spinach for variation. If you don’t have fresh parsley, dried parsley works too—just use half the amount. Adding a pinch of red pepper flakes can also give a nice kick!
Serving Suggestions
Serve the frittata warm or at room temperature, and consider pairing it with a light salad or crusty bread. It pairs beautifully with Green Beans With Walnuts And Walnut Oil for a complete meal. This dish is also great for brunch and can be accompanied by fresh fruit or a yogurt dip for a refreshing touch.
Storage & Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave for about 30 seconds or until warmed through. Alternatively, you can bake it in the oven at 350°F for 10-15 minutes. Avoid freezing as the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Mushroom Frittata contains roughly 928 calories, with 31g protein, 180g carbohydrates, and 16g fat. It is an excellent source of iron (103% of the Daily Value), vitamin C (100% of the Daily Value), and calcium (90% of the Daily Value). Note that it is relatively high in sodium, at 1259mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this frittata?
Absolutely! This frittata is versatile, so feel free to swap the zucchini and mushrooms for other vegetables like bell peppers, spinach, or even asparagus. Just be sure to sauté them first to remove excess moisture, ensuring the frittata sets properly.
How do I know when the frittata is done baking?
The frittata is done when the edges are set and the center is just slightly jiggly. It will continue to cook as it cools. If you insert a knife into the center and it comes out clean, it’s ready to be taken out of the oven.
Can I make this frittata ahead of time?
Yes, this frittata can be made ahead! Bake it as directed, let it cool, then cover and refrigerate. You can serve it cold or reheat it when ready to eat. It’s perfect for meal prep or make-ahead breakfasts!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).