We love eggs around here. They’re fast, easy and perfect for anytime of day. We were super busy this past weekend and didn’t make it to the store as we had planned, so we decided to use what we already had. Breakfast it was. My dad always loved breakfast for dinner, I must’ve gotten that from him. I decided to go with frittata, because not only did it sound good, it looks super fancy too. Seriously, when it’s done, it will look like you spend some major time on it, even though you were online shopping.
Since it’s summer, we have plenty of veggies around. I used some leftover mushrooms and a zucchini from my mom’s garden. The squash bugs destroyed my plants this year, so we’ve been blessed to get some from her.
There are so many different flavor combinations that can be made…
- Spinach and sautéed bell pepper with shredded pepper jack cheese
- Vegetarian sausage crumbles and cheddar
- Three cheese by adding a combination of parmesan, cheddar and mozzarella
- Vegetarian bacon crumbles with crispy potatoes
Really the list goes on. Also, fresh diced jalapeño can be added to any variation for a spicy kick. I always like to start sautéing the onions before the other ingredients because they become sweet and savory. I love onions in every way, shape and form!
This frittata comes together rather quickly. In about 40 mins, you have a hearty and filling meal. If you end up with leftovers, it reheats like a dream.
Sautéed Zucchini & Mushroom Frittata
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 1/2 pint mushrooms, sliced
- 1 medium zucchini, diced
- 6 eggs
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 cup cheddar, grated
Instructions
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Preheat oven to 350.
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Add the butter and olive oil to a large, oven safe skillet. Melt over medium heat.
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Add the diced onion and sauté until translucent. Add the sliced mushrooms and diced zucchini and cook until golden.
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Crack the eggs into a mixing bowl. Add the milk, salt, pepper, and garlic powder. Whisk until thoroughly combined.
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Add the shredded cheddar to the egg mixture, stir.
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Once the veggies are golden, slowly pour the egg and cheese mixture into the skillet. Do not stir.
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Put the uncovered skillet in the oven and cook for 25-30 mins. Serve warm.
