This Mushroom and Zucchini Frittata is a delicious, hearty 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.
- Eggs: The main ingredient that binds the frittata together. I always get large eggs and try to get organic/free range when I can.
- Heavy cream: As its name suggests this adds a delicious creaminess to the egg mixture.
- Parmesan cheese: Grated parmesan cheese for a little salty cheesy kick.
- Zucchini: The star of the show - can't go wrong with delicious summer zucchini. We'll slice these into thin rounds.
- Mushrooms: These give it a kind of meatiness while still being vegetarian
- Onion: These are for some great added flavor.
- Heavy cream: whole milk would also be fine
- Parmesan cheese: you could use whatever your favorite cheese is - some grated cheddar or gruyere would be great
- Onion: shallot would also be delicious
Recipe prep: Slice your zucchini into ½" rounds. Clean your mushrooms, remove their stem, and slice them into ½" slivers.
- Preheat your oven to 400℉.
- Make egg mixture. In a mixing bowl whisk together eggs, heavy cream, parmesan cheese, and salt.
- Sauté ingredients. In an oven-proof skillet heat the olive oil over medium heat. Add the onions, zucchini, mushrooms, salt, and pepper. Sauté for 5-8 minutes until soft and the moisture has come out and mostly evaporated.
- Add the eggs and bake. 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.
- Serve. 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.
Why you'll love this recipe
- It's a vegetarian frittata that even meat lovers will enjoy
- It's a one-pan breakfast for easy clean-up
- It severs a crowd for breakfast or brunch perfectly
- It uses up summer produce that you likely have sitting in your fridge!
The difference between a frittata and a quiche
The easiest way to put it, is that a frittata is a crustless quiche that bakes quicker. Quiche's usually take about an hour to bake in the oven and are surrounded by a buttery crust. Frittatas take only about 30 minutes, are a little thinner, and don't have a crust.
- Avoid a soggy frittata and salt your zucchini: don't skip the step of salting the vegetables. Adding salt draws out the moisture, and then as they continue to cook that moisture will evaporate. This will help ensure it's not soggy.
- Bake immediately: once you add the egg mixture and flatten it out to an even layer, put it in the oven right away. If you wait, the warm vegetables will start to cook the egg mixture and the timing and texture will be off.
- Bake until golden and set: frittatas are done baking when the edges are golden brown and the center is set. To know when the center is set, give your pan a gentle wiggle.
- Make in a muffin tin: if you want smaller portion sizes or to-go meals, pour the mixture evenly into a muffin pan and bake at 350℉ for 15-20 minutes.
- What to serve with a frittata:
You can! Make the recipe from start to finish – if you're serving within a few hours you can leave it at room temperature, otherwise let it cool at room temperature, cover it, and put it in the fridge until you want to serve it.
The best way to reheat a frittata is in the oven at about 350℉ for 15 minutes until heated through. If it starts to brown on top, tent it in aluminum foil.
Frittatas are best enjoyed within 3-4 days of making, so try to make it as close to when you want to eat it as possible.
More egg breakfast recipes
Mushroom Zucchini Frittata
- 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
- 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.