Mushroom and Zucchini Frittata

Mushroom And Zucchini Frittata

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Patsy G


This is an delicious and easy breakfast. This is what I'll serve for Christmas breakfast with sausage,bacon,All-Bran,blueberry,sweet potato muffins and fresh fruit


★★★★★ 1 vote


  • ·
    2 tablespoons butter
  • ·
    1 cup mushrooms, sliced
  • ·
    1/2 c zucchini,sliced
  • ·
    2 green onions
  • ·
    4 eggs,beaten
  • ·
    1/2 c cheese,shredded
  • ·
    salt and pepper
  • ·
    1 tablespoon parsley,minced

How to Make Mushroom and Zucchini Frittata


  1. Preheat oven to 425ºF.
    Over medium-high heat, melt butter in a 10 inch fry pan (non-stick or a pan that is oven safe). Saute mushrooms for 4-5 minutes. Slice zucchini in half longways, then slice into half moons. Add zucchini to mushrooms in pan ,add green onions.Season with salt and pepper, cook an additional 1-2 minutes.
    While the veggies are cooking, mix 4 eggs in mixing bowl with cheese,salt and pepper. Slowly pour over the veggies in pan. Let cook over medium heat for 2 minutes. Transfer to oven for 10 minutes.
    Remove pan from oven and use a rubber spatula to loosen the frittata around edges and underneath. Invert plate over top of a plate and flip. Place another plate on top and flip (to make your frittata right side up). Slice into wedges and sprinkle with parsley just before serving.

Printable Recipe Card

About Mushroom and Zucchini Frittata

Course/Dish: Eggs

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