This roasted mushroom and zucchini frittata is terrific alone or as part of a breakfast buffet. Roasting the mushrooms enhances the flavor and you can change up the ratios of mushrooms and zucchini in the recipe to suit your taste.
Roasted Mushroom And Zucchini Frittata
A frittata is the Italian version of an omelet. I love this roasted mushroom frittata and I find frittatas much easier to make than omelets. There's no flipping them over.
You cook it on top of the stove until it is mostly set, then finish it under the broiler for a couple of minutes. It makes the top a little bit brown and the whole thing is so tasty. Trust me, you got this.
Doesn't this Roasted Mushroom Frittata look heavenly? Mmmmmm.
What You Need
You will need is a good, flat pan. My favorite is a 10" cast iron pan, nicely seasoned so your food doesn't stick. You'll also need a baking sheet and some parchment paper to roast the mushrooms. As you can see,
I used our cast iron pan. I also like these new Zwilling pans. They work fine for this recipe too. I just have a fondness for cast iron.
Use the proper nonstick utensils to cut the frittata if you use this pan type. No worries about a cast iron pan, so that's a better choice.
Ingredients:
- ½ pound white button mushrooms or any kind, sliced
- 4 tablespoons extra virgin olive oil divided
- 2 tablespoons chopped onions
- ¼ cup chopped red pepper
- ¼ cup diced zucchini
- 4 large eggs
- ½ cup whole milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup shredded mozzarella cheese
- 2 tablespoons shredded Pecorino Romano cheese
How To Roast the Mushrooms
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Heat the oven to 425F degrees.
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Place the sliced mushrooms in a medium bowl and sprinkle with 2 tablespoons olive oil. Stir to coat the mushrooms with the oil evenly.
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Place the mushrooms in one layer on a parchment-covered baking sheet.
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Bake the mushrooms at 425F degrees for about 10 minutes. Then, turn them over to bake the other side, continuing to bake them for 10-15 minutes until they are nicely browned.
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Remove the mushrooms from the oven and set aside.
Sauté The Vegetables
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Using a 10-inch cast iron skillet, heat 2 tablespoons oil over medium heat until hot.
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Add the onions and sauté until onions are soft.
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Add the red peppers and zucchini and continue sautéing until the vegetables are soft.
Mix and Cook
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While the vegetables are cooking, place the eggs in a medium bowl and whisk until emulsified.
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Add the milk, salt, and pepper; whisk, and pour the egg mixture into the hot cast iron skillet.
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Cook over medium heat until the egg mixture is nearly set.
The Toppings
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Sprinkle the cheeses evenly over the top of the cooked eggs and vegetables.
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Spread the roasted mushrooms evenly over the top of the frittata.
Broil to Finish
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Place the skillet a couple of inches below the broiler element and broil on high until lightly browned (about 3-5 minutes).
Roasted Mushroom Frittata With Zucchini
Author: Recipe Idea Shop
Ingredients
- ½ pound white button mushrooms or any kind, sliced
- 4 tablespoons extra virgin olive oil divided
- 2 tablespoons chopped onions
- ¼ cup chopped red pepper
- ¼ cup diced zucchini
- 4 large eggs
- ½ cup whole milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup shredded mozzarella cheese
- 2 tablespoons shredded Pecorino Romano cheese
Instructions
Roast the Mushrooms
- Heat the oven to 425F degrees.
- Place the sliced mushrooms in a medium bowl and sprinkle with 2 tablespoons olive oil. Stir to evenly coat the mushrooms with the oil.
- Place the mushrooms in one layer on a parchment covered baking sheet.
- Bake the mushrooms at 425F degrees for about 10 minutes. Then turn them over to bake the other side, continuing to bake them for 10-15 minutes until they are nicely browned.
- Remove the mushrooms from the oven and set aside.
Sauté
- Using a 10-inch cast iron skillet, heat 2 tablespoons oil over medium heat until hot.
- Add the onions and sauté until onions are soft.
- Add the red peppers and zucchini and continue sautéing until the vegetables are soft.
Mix and Cook
- While the vegetables are cooking, place the eggs in a medium bowl and whisk until emulsified.
- Add the milk, salt, and pepper; whisk, and pour the egg mixture into the hot cast iron skillet.
- Cook over medium heat until the egg mixture is nearly set.
Spread
- Sprinkle the cheeses evenly over the top of the cooked eggs and vegetables.
- Spread the roasted mushrooms evenly over the top of the frittata.
Broil to Finish
- Place the skillet a couple of inches below the broiler element and broil on high until lightly browned (about 3-5 minutes).
Nutrition (may vary depending on ingredients and amounts used)
Notes
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