Mushroom Zucchini Fritatta Recipe

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Mushroom Zucchini Fritatta Recipe
Mushroom Zucchini Fritatta Recipe photo by Taste of Home
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Mushroom Zucchini Fritatta Recipe

Read Reviews
5 5 6
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs.
  3. Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes. Yield: 4 servings.
Originally published as Zucchini Frittata in Healthy Cooking April/May 2011, p53

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Reviews forMushroom Zucchini Fritatta

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muffbear74 User ID: 209131 263194
Reviewed Mar. 7, 2017

"We liked it, but thought it lacked a little something. My daughter thought it would be good with crabmeat."

MY REVIEW
cookiebaker97 User ID: 8459850 232179
Reviewed Sep. 1, 2015

"Amazing!!! We will definitely make this again. Often!"

MY REVIEW
lurky27 User ID: 1251896 196465
Reviewed Nov. 5, 2012

"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"

MY REVIEW
ripleyrexroth User ID: 6185678 196461
Reviewed Sep. 5, 2011

"Very flavorful and satisfying."

MY REVIEW
Lvnglyf73 User ID: 2458754 123831
Reviewed Mar. 31, 2011

"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."

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