Description
Weekend brunch frittatas are always awesome, but there's something extra special about anything that features "mini" vegetables to make your dish even more visually attractive. This is a wonderful vegetarian start to the weekend.
Ingredients
Scale
- 6 large eggs
- 1/4 cup heavy whipping cream
- 1/3 cup parmesan cheese (grated)
- 1/3 cup gruyère cheese (grated)
- salt and pepper to taste
- 1 cup pattypan squash (whole)
- 1/3 cup 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
- Heat your oven to 400F
- In a large bowl, crack the eggs, add salt, pepper, herbs, and whipping cream. Whisk together until completely mixed.
- On a grill, or in a grilling pan over high heat – grill the whole zucchini, squash and sliced mushrooms in vegetable oil in batches until browned, about 4 minutes each. Season with salt to taste. Set aside on a piece of kitchen towel.
- Chop half of the squash, and split the rest in two horizontally.
- Slice five of the zucchini length-wise, and chop the rest of the zucchinis coarsely.
- Add the chopped zucchini and squash to the egg mixture.
- In a large skillet, gently heat up some vegetable oil or butter over low heat. Add the egg mixture, and top with the grated cheese.
- Place the sliced zucchini, halved squash and sliced mushrooms in any pattern you like – on top of the cheese.
- Bake in the oven until the frittata puffs up and has a slightly golden brown top.
- Remove from oven, serve immediately with green salad or wilted spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch, Main Course
- Cuisine: American, American-Italian, Italian, Spanish