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.