Mushroom frittatas are a delightful dish that combines the earthy flavours of mushrooms with the richness of eggs. Originating from Italy, this versatile creation has found its way into breakfast, brunch, and dinner menus around the world.
Preheat your oven to grill medium settings and position the oven rack in the middle.
In a large mixing bowl, whisk the eggs until well beaten. Add the salt, black pepper, grated cheese of your choice and chopped thyme or you can switch to parsley. Mix well to combine.
Heat one tablespoon of olive oil in an oven-safe skillet over medium heat. Add the sliced mushrooms and sauté them until they become golden brown and slightly tender, for about 5 minutes. Remove the mushrooms from the skillet and set them aside.
In the same skillet, add the remaining tablespoon of olive oil and the thinly sliced zucchini. Sauté the zucchini until it becomes slightly softened, for about 3-4 minutes. Remove the zucchini from the skillet and set it aside.
Add mushroom and zucchini to beaten eggs and stir thought.
Transfer all mixture to the same skillet or over proof dish.
Transfer the skillet to the preheated oven and bake for approximately 15-20 minutes or until the frittata is fully set and slightly golden on top.
Remove the skillet from the oven using oven mitts and let the frittata cool for a few minutes before slicing.
To serve, carefully slide a spatula around the edges of the skillet to loosen the frittata.
Cut it into wedges and garnish with additional fresh dill, if desired.
Enjoy your mushroom frittata with zucchini and cheese as a satisfying breakfast, brunch, or even a light dinner option!
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.