Packed full of good vegetables, this easy zucchini frittata is topped with mozzarella and Parmesan and finished under the broiler for a crispy, golden brown topping.
Ingredients
- medium zucchini: 3 piece (cut into 1/2 inch slices)
- medium green bell pepper: 0.5 piece (chopped)
- garlic: 2 clove (peeled)
- salt: 0.5 tsp
- olive oil: 3 Tbsp
- onion: 1 piece (diced)
- chopped mushrooms: 6 piece (fresh)
- butter: 1 Tbsp
- eggs: 5 piece
- salt and pepper: (to taste)
- mozzarella cheese: 1 cup (shredded)
- Parmesan cheese: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine zucchini, bell pepper, garlic, and salt in a large, oven-safe skillet. Add 1 cup water and simmer until zucchini is tender, 5 to 7 minutes.
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Drain vegetables in a colander; discard garlic.
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Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter; add drained vegetables. Cook and stir until onion is transparent, about 5 minutes. Stir in eggs and season with salt and pepper. Reduce the heat to low and cook until eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese over top.
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Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.
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Sprinkle Parmesan cheese over frittata. Place under the preheated broiler until cheese is bubbling and golden brown, about 5 minutes.
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Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.
