Name: Zucchini and Mushroom Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ¼ cup whole milk; ½ cup shredded cheddar cheese; 1 medium zucchini, thinly sliced; 1 small onion, diced; 1 tsp fresh thyme; 2 cloves garlic, minced; 2 tbsp extra virgin olive oil; 2 tbsp fresh parsley, chopped; 8 large eggs; 8 oz cremini mushrooms, sliced; Salt and pepper to taste

This Zucchini and Mushroom Frittata is a fluffy, savory dish packed with tender zucchini, earthy mushrooms, and creamy eggs. Perfect for breakfast or brunch, it’s vegetarian, gluten-free, and a wholesome, flavorful meal ready in under 40 minutes.

Why You’ll Love This Recipe

This Zucchini and Mushroom Frittata is a delightful, versatile dish that brings vibrant flavors to your breakfast or brunch table with ease. Juicy zucchini and earthy mushrooms meld with fluffy eggs and a sprinkle of cheese, creating a wholesome, satisfying meal that’s both hearty and light. Ready in under 40 minutes, it’s perfect for busy mornings, weekend gatherings, or even a quick dinner with a side salad. Naturally vegetarian and gluten-free, this frittata is customizable with your favorite veggies or cheeses, making it ideal for using up pantry staples. Its golden, puffy texture and savory aroma will win over any crowd, with leftovers that reheat beautifully for a quick, delicious meal.

Recipe Tips and Tricks

Sauté Veggies Well: Cook zucchini and mushrooms until moisture evaporates for better texture.
Use a Nonstick Skillet: Ensures easy flipping and clean slices.
Whisk Eggs Thoroughly: Incorporates air for a fluffy, light frittata.
Low Heat Cooking: Prevents overcooking and keeps eggs tender.
Check Doneness: Center should be set but slightly soft for best texture.
Grate Cheese Fresh: Melts better and avoids additives in pre-shredded cheese.
Rest Before Slicing: Allows frittata to set for cleaner cuts.
Use Oven-Safe Skillet: For seamless stovetop-to-oven transition.

Yield: 6 Servings

Zucchini and Mushroom Frittata

Fluffy frittata with zucchini, mushrooms, and cheese, perfect for brunch.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

¼ cup whole milk
½ cup shredded cheddar cheese
1 medium zucchini, thinly sliced
1 small onion, diced
1 tsp fresh thyme
2 cloves garlic, minced
2 tbsp extra virgin olive oil
2 tbsp fresh parsley, chopped
8 large eggs
8 oz cremini mushrooms, sliced
Salt and pepper to taste

Instructions

Prep Veggies: Thinly slice zucchini and mushrooms; dice onion and mince garlic.
Sauté Veggies: Heat olive oil in a 10-inch oven-safe skillet; cook mushrooms and zucchini 6-8 minutes until golden.
Add Aromatics: Stir in onion, garlic, and thyme; cook 3-4 minutes until soft and fragrant.
Whisk Eggs: In a bowl, whisk eggs, milk, salt, and pepper until frothy for a fluffy texture.
Add Cheese: Stir half the cheddar into the egg mixture for cheesy goodness.
Combine: Spread veggies evenly in skillet; pour egg mixture over, ensuring even coverage.
Cook on Stove: Cook on medium-low 5-7 minutes until edges set but center is soft.
Finish in Oven: Sprinkle remaining cheese; broil at 400°F for 3-5 minutes until golden and puffy.
Rest: Let frittata rest 5 minutes to set for clean slicing.
Serve: Garnish with parsley; slice and enjoy warm with a side salad or toast.

Notes

Use an oven-safe nonstick skillet for easy cooking and cleanup.
Cook veggies until moisture evaporates to avoid watery frittata.
Leftovers are great cold in sandwiches or reheated for breakfast.
Serve with hot sauce or salsa for extra flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 221Total Fat 15gSaturated Fat 6gUnsaturated Fat 8gCholesterol 269mgSodium 276mgCarbohydrates 8gFiber 2gSugar 3gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Eggs (8 large): Fresh for fluffiness; room temperature for even cooking.
Zucchini (1 medium, sliced): Thin slices for quick cooking; yellow squash as substitute.
Mushrooms (8 oz): Cremini for earthy flavor; sliced for even sautéing.
Cheddar Cheese (½ cup, shredded): Sharp for bold taste; mozzarella or feta as alternatives.
Onion (1 small, diced): Yellow for sweetness; shallots for milder flavor.
Garlic (2 cloves, minced): Fresh for aroma; powder (½ tsp) as backup.
Olive Oil (2 tbsp): Extra virgin for sautéing; butter for richer flavor.
Thyme (1 tsp, fresh): Earthy herb; dried (½ tsp) or oregano as substitute.
Milk (¼ cup): Whole for creaminess; plant-based for vegan option.
Parsley (2 tbsp, chopped): Fresh garnish; chives or dill as alternatives.

Variations and Substitutions

Vegan: Use egg substitute and vegan cheese; add nutritional yeast for flavor.
Gluten-Free: Naturally GF; ensure all ingredients are compliant.
Veggie Swap: Try spinach, bell peppers, or asparagus instead of zucchini.
Cheese Swap: Use Gouda, Parmesan, or goat cheese for variety.
Spicy Kick: Add ¼ tsp red pepper flakes or diced jalapeño.
Protein Boost: Include cooked bacon, sausage, or tofu for heartiness.
Low-Fat: Use egg whites and reduced-fat cheese.
Herb Twist: Swap thyme for rosemary, basil, or dill.