Cook for the Cure + Zucchini and Mushroom Frittata

KitchenAid hosted a campaign last week called Cook for the Cure®; it was a campaign where one could host an office potluck, a family cookout, or weekend brunch and encourage guests to donate to Susan G. Komen for the Cure a week-long, “do-it-yourself” fundraising initiative with the goal of reaching 1,000 parties in homes and offices across the country.

Sad to say but I think at some point in our lives we have all been touched by breast cancer in one way or another, I currently have two dear friends who are going through breast cancer treatment and everyday in my own quiet little way, I say a little prayer for them. I know they will both pull through. They have to; they have too much life left to live. One of my brunch attendees is a breast cancer survivor and I know she appreciated the purpose of our brunch, she told me so.

While Yvette and I were in Seattle in June for the BlogHer Food event KitchenAid was there and we couldn’t wait to talk to them. They told us all about this wonderful program that gives people with passion for cooking a way to support the fight against breast cancer. After talking to them we knew we had to take part somehow. As part of this program KitchenAid asked cooks to host an event where women could come together, share recipes, food, and or cooking ideas and receive donations towards breast cancer research. So in doing our part and delighting in being able to help in a small way I hosted a brunch in my home in Germany. KitchenAid is going to match the money we raised, simple as that. Our event took on a “Pretty in Pink” brunch theme and so everyone wore something pink, we drank juice or mimosa’s, and we had some fun girl time.

For this event I made a light and fresh zucchini frittata, a strawberry and blueberry tart drizzled with homemade cajeta (Mexican caramel), and mom made her delicious galletas de suero (buttermilk biscuits). The meal was just right for a cloudy Sunday morning. The day before the brunch I picked some lovely flowers in a field near my home. As Sharron, my-mother-in law and I were driving home we spotted this field where one can pick flowers and just pay for them by dropping euro into a metal box. I was tickled pink, just in knowing that whoever grows these gorgeous flowers is not present to take any money but has this field of flowers for the picking and it’s based on the honor system…amazing. They were the perfect feminine touch for our event

For hosting this event KitchenAid will also be sending me a beautiful platter designed by Jacques Pepin, the giving plate, the plate that keeps on giving. Next time I’m invited to someone’s home I plan to fill the plate with something tasty, pass it along to that host and then they do the same. Each time a different person receives the plate they register themselves and KitchenAid makes a $5 donation to the Susan G. Komen foundation. Thank you KitchenAid for giving me an excuse to gather friends and family to eat, drink, and give.

If any of you would like to make a donation to the Susan G Komen foundation on behalf of the 1,000 Cooks for the Cure please feel free to download the donation form here and add the number 11 for Muy Bueno where requested on the form.

Below is the recipe for the fresh and delicious zucchini frittata we all enjoyed.

Cheers to you, our wonderful virtual family. May you and those you love be blessed with continual joy and good health.

Zucchini and Mushroom Frittata

0 from 0 votes
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: Tex-Mex
Keyword: frittata, mushrooms, zucchini
Servings: 4 to 6 servings
Calories: 163kcal


  • 1 teaspoon olive oil
  • ½ red onion chopped
  • ½ yellow onion chopped
  • 4 large white mushrooms sliced
  • 2 garlic cloves minced
  • 1 cup shredded green zucchini
  • 1 cup shredded yellow zucchini
  • 6 eggs
  • ¼ cup crema Mexicana or sour cream
  • 2 teaspoons crushed oregano
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon pepper


  • Preheat oven to 400 degrees F. Spray a pie dish with cooking spray and set aside.
  • Heat olive oil over medium heat in a skillet. Add red and yellow onion and cook for about 2 minutes.
  • Add mushrooms and cook for about 3 minutes. Add garlic and heat for 1 minute.
  • Add zucchini and cook for about 3 minutes.
  • In a separate bowl, whisk together eggs, crema Mexicana, oregano, salt, and pepper.
  • Add the cooked vegetables to the egg mixture.
  • Carefully pour all the ingredients into the prepared pie dish.
  • Place in the oven and cook for 25-30 minutes. Do not over cook. Allow the frittata to sit for about 10 minutes before slicing and serving.


Calories: 163kcal | Carbohydrates: 8g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 253mg | Sodium: 694mg | Potassium: 390mg | Fiber: 2g | Sugar: 4g | Vitamin A: 587IU | Vitamin C: 14mg | Calcium: 88mg | Iron: 2mg
Tried this recipe? Pin it for Later!Mention @MuyBueno or tag #MuyBuenoCookbook!

Written by Veronica / Photos by Veronica