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Mushroom Zucchini Fritatta

 Mushroom Zucchini Fritatta
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
4 ServingsPrep: 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 Eggland's Best 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,

2 of 2

Mushroom Zucchini Fritatta (continued)

Nutritional Facts: 13 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable, 1 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.