Roasted Mushroom Frittata With Zucchini

Doesn't this Roasted Mushroom Frittata look heavenly? Mmmmmm.

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Roasted Mushroom Frittata With Zucchini

Flavorful roasted mushrooms top this tasty Italian omelet

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American, Italian, Vegetarian

Diet: Diabetic, Gluten Free, Vegetarian

Keyword: Roasted mushroom frittata

Servings:

Calories: 525kcal

Author: Kathy Owen

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

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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).

Notes

Make Ahead: To save time in the morning, you can roast the mushrooms up to 3 days prior and refrigerate. Then just pull them out of the refrigerator and toss them on top just before broiling.

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