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Mushroom Zucchini Fritatta


  • 1 large onion, chopped
  • 2 medium zucchini, halved and thinly sliced
  • 1 cup thinly sliced fresh mushrooms
  • 4-1/2 teaspoons butter
  • 3 large 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 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.

Nutrition 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.


Average Rating: 4.857142
  • Georgia Peach
    Aug 25, 2017

    Very good. But 3 eggs for 4 servings??? I made 1/2 recipe and used 5 farm-fresh eggs (probably equal to 4 large eggs from the grocery store). The dijon and mustard powder adds nice flavor to the frittata. Since I was making only 1/2 the recipe, I just cooked this all the way in the skillet. When the eggs were almost set, I added the shredded cheese and covered the skillet until the cheese was melted.

  • muffbear74
    Mar 7, 2017

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

  • cookiebaker97
    Sep 1, 2015

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

  • lurky27
    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

  • ripleyrexroth
    Sep 5, 2011

    Very flavorful and satisfying.

  • Lvnglyf73
    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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