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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.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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
Course: Breakfast, Brunch
Cuisine: Italian
Keyword: Eggs, Frittata
Author: Haley