Press enter to see results or esc to cancel.

Zucchini Mushroom Frittata recipe

Serve this tasty zucchini, mushroom andSwiss cheese frittata, garnished with sliced tomato and freshbasil, for brunch or supper.

Recipe: Zucchini MushroomFrittata

6 large eggs
1/2 cup shredded Swiss cheese
1/4 cup milk1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 small zucchini, sliced
1 tomato, chopped
1 (4-ounce) can sliced mushrooms, drained
1 tomato, sliced for garnish
1 to 2 tablespoons chopped fresh basil leaves for garnish

  • In a medium bowl combine eggs, cheese,milk, seasoned salt, garlic powder and pepper; set aside.
  • In a 10-inch ovenproof nonstick skilletheat the olive oil over medium-high heat, saut zucchini,tomato and mushrooms until tender. Pour in egg mixture, stirringwell. Cover and cook over low heat for 15 minutes or until cookedon bottom and almost set on top. Remove lid and place skilletunder preheated broiler for 2 to 3 minutes or until desired doneness.Slide onto serving platter; cut into wedges to serve.
  • Garnish with tomato slices and basil.

    Makes 6 servings.

    How to make a Frittata ~ Hilah's Mushroom & Zucchini Frittata Recipe

    If the Zucchini MushroomFrittata recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments



    Briskly swirl the skillet around as you pour the egg mixture in—this creates a crust on the outer edge. Then add the mushroom and zucchini mixture back to the skillet and crumble the goat cheese over the top.


    Surprisingly hearty, with a fresh veggie flavor as big as its serving size, this cheesy frittata qualifies for a nice lunch option or late-night supper, too.

    Leave a Comment