This zucchini and mushroom frittata is a delightful and easy-to-make dish that’s perfect for breakfast, lunch, or dinner. Packed with grated zucchini, mushrooms, and a blend of vegetables, this frittata is light yet satisfying. Topped with melted mozzarella and served with a creamy garlic sauce, it’s a meal that’s both nutritious and flavorful. Whether you’re looking for a quick meal or a dish to impress guests, this frittata is a fantastic choice that showcases the best of seasonal produce.
Total Preparation Time: 45 minutes
Active Preparation Time: 20 minutes
Cooking Time: 25 minutes
Servings: 6
Ingredients:
For the Frittata:
- Zucchini: 2, grated
- Onion: 1, finely chopped
- Carrot: 1, grated
- Garlic: 1-2 cloves, minced
- Bell Pepper: 1, diced
- Mushrooms: 200-250g (1/2 lb), sliced
- Eggs: 3
- Milk: 1 cup (240 ml)
- Flour: 1 cup (120 g)
- Baking Powder (optional): 1 tsp
- Vegetable Oil: For sautéing
- Mozzarella Cheese: 100 g, shredded (3 oz)
For the Sauce:
- Sour Cream: 3 tbsp
- Mayonnaise: 2 tbsp
- Garlic: 1 clove, minced
- Fresh Parsley: Chopped, for garnish
Directions:
1. Prepare the Vegetables:
- Grate and Chop: Grate the zucchini and carrot, finely chop the onion, dice the bell pepper, slice the mushrooms, and mince the garlic.
2. Sauté the Vegetables:
- Heat a little vegetable oil in a large skillet over medium heat.
- Add the chopped onion and sauté until softened, about 3 minutes.
- Stir in the grated carrot, diced bell pepper, and minced garlic. Cook for another 3-4 minutes until the vegetables begin to soften.
- Add the sliced mushrooms and grated zucchini, cooking until the vegetables are tender and any excess liquid has evaporated, about 5 minutes. Season with salt and pepper to taste.
3. Prepare the Frittata Mixture:
- Mix the Wet Ingredients: In a large bowl, beat the eggs and whisk in the milk until well combined.
- Combine the Dry Ingredients: In a separate bowl, mix the flour and baking powder (if using). Gradually whisk the dry ingredients into the wet mixture until smooth.
- Combine Everything: Stir the sautéed vegetables into the egg mixture until well combined.
4. Cook the Frittata:
- Preheat the Oven: Preheat the oven to 180°C (350°F).
- Prepare the Dish: Lightly grease a baking dish or oven-safe skillet with vegetable oil. Pour the frittata mixture into the dish and sprinkle the shredded mozzarella evenly over the top.
5. Bake:
- Bake in the preheated oven for 20-25 minutes, or until the frittata is set and the top is golden brown.
6. Prepare the Sauce:
- Make the Creamy Garlic Sauce: In a small bowl, combine sour cream, mayonnaise, minced garlic, and chopped parsley. Mix well until smooth.
7. Serve:
- Once the frittata is baked, let it cool slightly before slicing. Serve warm, topped with the creamy garlic sauce.
Cooking Tips:
- Vegetables: Ensure to cook off any excess moisture from the zucchini to prevent the frittata from becoming soggy.
- Baking Powder: The baking powder is optional but will give the frittata a slightly fluffier texture.
- Cheese: Feel free to substitute mozzarella with cheddar, gouda, or your favorite cheese for variation.
Nutritional Benefits:
- Zucchini: Low in calories and high in vitamins A and C.
- Mushrooms: Provide a good source of protein, fiber, and B vitamins.
- Eggs: Rich in protein and essential nutrients like vitamin D and choline.
Dietary Information:
- Vegetarian
- For a gluten-free version, substitute the flour with a gluten-free baking mix.
Nutritional Facts (per serving, based on 6 servings):
- Calories: Approximately 220 kcal
- Protein: 10 grams
- Carbohydrates: 18 grams
- Fat: 12 grams
- Fiber: 2 grams
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or oven before serving.
Why You’ll Love This Recipe:
- Versatile: Perfect for any meal of the day—breakfast, lunch, or dinner.
- Nutritious: Packed with vegetables and protein, making it a healthy choice.
- Flavorful: The combination of sautéed vegetables, melted cheese, and creamy garlic sauce is irresistible.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for cooks of all levels.
Conclusion:
This zucchini and mushroom frittata is a delicious, versatile dish that’s perfect for any time of day. The combination of tender vegetables, rich eggs, and melted mozzarella creates a satisfying meal that’s both nutritious and full of flavor. Topped with a creamy garlic sauce, this frittata is sure to become a favorite in your recipe collection. Enjoy the simplicity and deliciousness of this easy-to-make dish!
Frequently Asked Questions (FAQs):
- Can I use other vegetables in this frittata?
Yes, you can add or substitute vegetables like spinach, bell peppers, or tomatoes. - Is the baking powder necessary?
Baking powder is optional but helps make the frittata lighter and fluffier. - Can I make this frittata ahead of time?
Yes, you can prepare the frittata in advance and reheat it before serving. - What cheese can I use instead of mozzarella?
Cheddar, gouda, or feta would work well as substitutes. - How do I prevent the frittata from sticking to the pan?
Make sure to grease the baking dish or skillet well with vegetable oil. - Can I freeze the frittata?
While it’s best enjoyed fresh, you can freeze leftovers. Thaw and reheat before serving. - How can I make this recipe dairy-free?
Use a dairy-free milk alternative and vegan cheese to make it dairy-free. - What can I serve with this frittata?
It pairs well with a side salad, crusty bread, or roasted potatoes. - Can I add meat to this frittata?
Yes, cooked bacon, ham, or sausage would be great additions. - How do I store leftovers?
Store in an airtight container in the refrigerator and reheat as needed.