Mushroom & Zucchini Frittata
Servings 4, Total Time 45 minutes
This frittata is a comforting dish perfect for a hearty breakfast, a crowd-pleasing brunch, or even a satisfying dinner. Zucchini adds a mild, slightly sweet flavor and lovely moisture to the dish, while mushrooms bring an earthy richness and a savory depth that enhances the overall taste. You can easily adjust the recipe to serve a larger group, making it an excellent choice for entertaining. Pair it with a fresh green salad to create a well-rounded meal everyone will enjoy. It can become your family’s new holiday tradition, so enjoy the frittata for brunch or lunch, during those busy days. You can prepare the dish the night before, take it out of the fridge & pop it in the oven the next day, and serve it with a garlicky tahini yogurt or a roasted pepper spread.
Ingredients:
2 tbsp extra virgin olive oil
2 cups sliced Bella mushrooms,
½ cup yellow onions, thinly julienned
1 clove of garlic, minced
2 cups sliced zucchini
6 eggs
¼ cup milk
¼ cup grated Kefalotyri or Parmigiano cheese, optional
Kosher Salt
Freshly ground pepper
Steps:
Heat one tablespoon of olive oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the mushrooms and cook for about 4 minutes, or until they release their moisture. Then, add the onions, salt, pepper, and garlic, cooking for about 30 seconds, until fragrant.
Next, add the zucchini, spreading it evenly with the mushrooms, and cook for 8 minutes, allowing it to soften slightly while maintaining its green color. Remove the skillet from heat.
In a large bowl, whisk the eggs and stir in the milk. If you're using cheese, add it now and mix gently.
Pour the egg mixture into the skillet with the mushrooms and swirl the pan to distribute the eggs evenly. Shake the pan gently, tilting it slightly, and lift the edges of the frittata with a flat spatula to let the eggs run underneath during the first few minutes of cooking. Once several layers of egg have cooked, turn the heat down to low, cover the skillet, and cook for 10 minutes, until the eggs are almost set. Alternatively, you can finish cooking it in a preheated oven at 375°F for about 15 to 20 minutes.
Remove the skillet from heat, shake it gently to ensure the frittata isn’t sticking, and let it cool for at least 5 to 10 minutes. Loosen the edges with a spatula. Slide the frittata from the pan onto a large cutting board or a round platter. Cut into wedges and serve hot or warm with a dollop of garlicky yogurt and a sprinkle of extra cheese. Kali Orexi!