Frittatas are probably my favorite weekend brunch kind of dish. Great nutritionally, very easy to make, always visually appealing and the topping and ingredient options are almost endless. Lately, I’ve been obsessed with vegetarian versions – packing my frittatas full of fresh herbs, boiled potatoes, bell peppers and scallions among other things. More often than not, a fistful of parmesan or gruyère cheese. So simple, so absolutely delicious. But honestly, the beauty of frittatas is that whatever you love, you can put in them!
Recently, I stumbled upon some absolutely gorgeous mini zucchinis and pattypan squash at the farmer’s market in Los Angeles. I love these small versions of their larger siblings partly because they look incredibly cute – but also because they pack a lot more crispiness and crunch. They’re just easier to cook with, and rarely turn out soft or soggy.
To me, they are perfect for a frittata. They add texture and flavor, and paired with some sliced small portobello mushrooms, you’ll end up with a nutrition packed brunch that gets your weekend started just right. 
Mini Zucchini and Pattypan Squash Frittata with Portobello Mushroom
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Weekend brunch just got brighter! Mini veggies add extra charm to this vegetarian frittata, making it a delightful start to your day.
Ingredients
- 6 large eggs
- 1/4 cup (60 ml) heavy whipping cream
- 1/3 cup (80 ml) parmesan cheese (grated)
- 1/3 cup (80 ml) gruyère cheese (grated)
- Salt
- 1 cup (237 ml) pattypan squash (whole)
- 1/3 cup (80 ml) mini squash (whole)
- 5 portobello mushrooms (sliced)
- 1 tbsp dried parsley flakes
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1/2 tsp garlic powder (optional)
Instructions
- Preheat oven to 400°F (204°C).
- In a large bowl, crack eggs, add salt, pepper, herbs, and whipping cream. Whisk until completely mixed.
- Grill whole zucchini, squash, and sliced mushrooms in vegetable oil over high heat in batches until browned, about 4 minutes per batch. Season with salt. Set aside on a kitchen towel.
- Chop half of the squash and split the remaining half horizontally.
- Slice five zucchini lengthwise and chop the remaining zucchini coarsely.
- Add the chopped zucchini and squash to the egg mixture.
- In a large skillet, gently heat vegetable oil or butter over low heat. Add the egg mixture and top with grated cheese.
- Arrange sliced zucchini, halved squash, and sliced mushrooms on top of the cheese.
- Bake in the preheated oven until the frittata puffs up and has a slightly golden brown top.
- Remove from oven and serve immediately with a green salad or wilted spinach.
Notes
- For optimal browning, ensure your squash and mushrooms are completely dry before grilling.
- If you don’t have pattypan and mini squash, substitute with other small squash varieties like acorn or butternut, adjusting cooking time as needed.
- Leftover frittata can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
Can I substitute regular zucchini for mini zucchinis in this frittata?
Yes, you can use regular zucchini, but be sure to slice it thinly to ensure it cooks evenly and retains some texture.
What should I do if I can’t find pattypan squash?
If pattypan squash is unavailable, you can use any summer squash variety, such as yellow squash, as a suitable substitute.
How do I properly cook the portobello mushrooms before adding them to the frittata?
Sauté the sliced portobello mushrooms in a bit of olive oil until they are soft and any moisture has evaporated, which will enhance their flavor and prevent the frittata from becoming watery.
This is an amazing recipe! My husband loved it! Thanks for sharing…