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Zucchini Frittata Recipe

Zucchini Frittata Recipe photo by Taste of Home

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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. —Michelle Sandoval, Escalon, California

This recipe is:

Healthy

Diabetic Friendly

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Zucchini Frittata Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

1 large onion, chopped
2 medium zucchini, halved and thinly sliced
1 cup thinly sliced fresh mushrooms
4-1/2 teaspoons butter
3 eggs
1/3 cup fat-free milk
1 teaspoon Dijon mustard
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Swiss cheese
2 tablespoons dry bread crumbs

Directions

In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray.
In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs.
Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes. Yield: 4 servings.

Nutritional Facts 1 piece equals 209 calories, 10 g fat (5 g saturated fat), 182 mg cholesterol, 391 mg sodium, 13 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable, 1 fat.

Originally published as Zucchini Frittata in Healthy Cooking April/May 2011, p53

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Zucchini Frittata

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Reviewed on Nov. 05, 2012 by lurky27

I had never made a frittata before, so I was a bit unsure how this would turn out...this was amazing! My husband really enjoyed it and he is meat & potatoes kind of guy! I used 3 zucchini, omitted the mushrooms, and used a bit of extra cheese & bread crumbs. Really flavorful!

~ Theresa

Reviewed on Sep. 05, 2011 by ripleyrexroth

Very flavorful and satisfying.

Reviewed on Mar. 31, 2011 by Lvnglyf73

This was a great recipe - we gobbled it up! A few modifications based on what we had on hand: skipped the mushrooms, used 2% milk and 1 more egg since I had extra veggies in it, and used cheddar cheese. It was delicious and definitely a keeper.