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Zucchini Frittata
Zucchini Frittata
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Zucchini frittata loaded with veggies, gooey mozzarella, and Parmesan - a delightful brunch treat.
Ingredients:
  • 3 medium zucchini, cut into 1/2-inch slices
  • 0.5 medium green bell pepper, seeded and chopped
  • 2 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 6 fresh chopped mushrooms
  • 1 tablespoon butter
  • 5 large eggs
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 3 tablespoons Parmesan cheese
Instructions:
  • Preheat the oven to a toasty 350°F (175°C).
  • In a large oven-safe skillet, mix zucchini, bell pepper, garlic, and salt. Pour in 1 cup of water and cook until zucchini is tender, about 5 to 7 minutes.
  • Strain vegetables in a colander to remove excess liquid; remove and discard garlic.
  • In the same skillet, heat some oil over medium heat. Sauté onion and mushrooms with butter, then add drained vegetables. Cook until onion is transparent, about 5 minutes. Add eggs, season with salt and pepper, and cook over low heat until set, about 5 minutes. Sprinkle mozzarella cheese on top before serving.
  • Bake in the preheated oven for 10 minutes, then switch to the broiler setting.
  • Cover the frittata with a generous sprinkle of Parmesan cheese and broil until the cheese is bubbling and golden brown, around 5 minutes.
  • Take out of the oven and allow it to rest for 5 minutes before slicing into 5 wedges and serving.

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