Zucchini and Mushroom Frittata

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):

  1. Can I use other vegetables in this frittata?
    Yes, you can add or substitute vegetables like spinach, bell peppers, or tomatoes.
  2. Is the baking powder necessary?
    Baking powder is optional but helps make the frittata lighter and fluffier.
  3. Can I make this frittata ahead of time?
    Yes, you can prepare the frittata in advance and reheat it before serving.
  4. What cheese can I use instead of mozzarella?
    Cheddar, gouda, or feta would work well as substitutes.
  5. How do I prevent the frittata from sticking to the pan?
    Make sure to grease the baking dish or skillet well with vegetable oil.
  6. Can I freeze the frittata?
    While it’s best enjoyed fresh, you can freeze leftovers. Thaw and reheat before serving.
  7. How can I make this recipe dairy-free?
    Use a dairy-free milk alternative and vegan cheese to make it dairy-free.
  8. What can I serve with this frittata?
    It pairs well with a side salad, crusty bread, or roasted potatoes.
  9. Can I add meat to this frittata?
    Yes, cooked bacon, ham, or sausage would be great additions.
  10. How do I store leftovers?
    Store in an airtight container in the refrigerator and reheat as needed.