This vegetable frittata combines eggs with zucchini, mushrooms, cherry tomatoes, and onion for an easy breakfast, brunch, or light meal. The vegetables are cooked briefly on the stovetop before the eggs are added, then the frittata finishes in the oven until just set.
Mushrooms add savory flavor, while zucchini and tomatoes keep the frittata colorful and fresh. Serve it warm or at room temperature with a green salad, roasted potatoes, or toast.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Frittata with Zucchini, Mushrooms and Tomatoes
An easy vegetable frittata with zucchini, mushrooms, cherry tomatoes, and onion. Cooked on the stovetop and finished in the oven for a simple breakfast, brunch, or light meal.
Ingredients
Equipment
Cast Iron
Cooking Instructions
- Preheat oven to 375°F.
- Heat olive oil in an oven-safe pan over medium heat.
- Add chopped onion and cook until soft.
- Stir in mushrooms and cook until tender.
- Add zucchini and cook for a few minutes.
- Add cherry tomatoes and mix gently.
- In a bowl, whisk eggs with salt and black pepper.
- Pour eggs over the vegetables in the pan.
- Cook briefly on the stove until edges begin to set.
- Transfer pan to the oven.
- Bake for 12-15 minutes until fully set.
- Garnish with fresh parsley before serving.
Nutrition
Notes
• Use an oven-safe skillet so the frittata can go directly from the stovetop into the oven.
• Cook the mushrooms until most of their released moisture has evaporated before adding the zucchini.
• Avoid overcooking the vegetables before adding the eggs, since they will continue cooking in the oven.
• Bake just until the eggs are set in the center. Overbaking can make the frittata dry.
• Let the frittata rest for a few minutes before slicing and serving.