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Zucchini and Mushroom Frittata
A light and fresh zucchini frittata that is just right for a cloudy Sunday morning.The perfect meatless brunch dish.
Yield:
4
to 6 servings
Prep Time:
5
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
45
minutes
mins
Author:
Yvette Marquez
Course:
Breakfast, Main Course
Cuisine:
Tex-Mex
Ingredients
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
Instructions
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.
Notes
Another nice addition would be chopped sundried tomatoes and crumbled goat cheese.
Nutrition
Calories:
163
kcal
,
Carbohydrates:
8
g
,
Protein:
10
g
,
Fat:
10
g
,
Saturated Fat:
4
g
,
Cholesterol:
253
mg
,
Sodium:
694
mg
,
Potassium:
390
mg
,
Fiber:
2
g
,
Sugar:
4
g
,
Vitamin A:
587
IU
,
Vitamin C:
14
mg
,
Calcium:
88
mg
,
Iron:
2
mg