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Cheesy Zucchini Frittata

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
5 servings
Breakfast Brunch
Cheesy Zucchini Frittata
Ingredients
  • 3 medium zucchini, cut into 1/2-inch slices
  • 1/2 medium green bell pepper, seeded and chopped
  • 2 cloves garlic, peeled
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 6 fresh chopped mushrooms
  • 1 tablespoon butter
  • 5 large eggs
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 3 tablespoons Parmesan cheese
Instructions
1
Begin by preheating the oven to a high temperature, 350 degrees F (175 degrees C), which is ideal for cooking the dish.
2
Next, combine zucchini, bell pepper, garlic, and a pinch of salt in a large, oven-safe skillet. Add 1 cup of water to the skillet and bring it to a gentle simmer, allowing the vegetables to become tender and soft, taking around 5 to 7 minutes.
3
Once the zucchini is cooked, carefully pour it into a colander to drain off any excess moisture. Discard the garlic that was used in cooking.
4
Now, heat some oil in the same skillet over a medium flame. Add sliced onion and sauté until it becomes translucent, about 5 minutes. Then, add sliced mushrooms to the skillet and stir in some melted butter. Combine this mixture with the cooked vegetables and stir until everything is well combined.
5
Next, add some beaten eggs to the skillet and season with a pinch of salt and pepper. Reduce the heat to a low setting and cook until the eggs are set, about 5 minutes.
6
Once the eggs are cooked, remove them from the heat and sprinkle some shredded mozzarella cheese over the top.
7
Then, place the skillet in the preheated oven and bake for 10 minutes. Remove it from the oven and switch to the broiler setting.
8
Sprinkle some grated Parmesan cheese over the frittata and place it under the broiler until the cheese is bubbling and golden brown, about 5 minutes.
9
Finally, remove the frittata from the oven and let it stand for 5 minutes before cutting it into 5 wedges and serving.