Description
Weekend brunch just got brighter! Mini veggies add extra charm to this vegetarian frittata, making it a delightful start to your day.
Ingredients
Units
Scale
- 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