Frittata Veggie
Egg frittata with zucchini, mushroom, herbs — Italian-style breakfast/lunch.
For 2 servings
Sauté the vegetables in olive oil.
Heat the olive oil in a pan and sauté the zucchini, mushrooms, and onion for 5 minutes until softened.
Whisk the eggs and seasonings then pour into the pan.
Beat the eggs with black pepper, oregano, and salt, then pour the mixture evenly over the sautéed vegetables.
Cook the frittata covered and sprinkle with cheese.
Cover the pan and cook for 10 minutes, then finish by sprinkling parmesan over the top.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a non-stick skillet to ensure the frittata releases easily without needing excess oil.
- 2Slice the zucchini into thin, uniform rounds so they cook through at the same rate as the mushrooms.
- 3If you prefer a browned top, place the skillet under a broiler for 1-2 minutes after the eggs have set.
Adapt it for your goals.
Dairy free
Omit the parmesan cheese or substitute with nutritional yeast for a similar savory flavor profile.
low sodiumLow sodium
Eliminate the added salt and increase the amount of dried oregano and black pepper to enhance the flavor.
spicierSpicier
Add a pinch of crushed red pepper flakes to the egg mixture before pouring it into the pan.
Why this is on our healthy list.
High Quality Lean Protein
Whole eggs provide all essential amino acids necessary for muscle repair.
Rich in Antioxidants
Zucchini and mushrooms provide vitamins A and C to support immune function.
Heart Healthy Fats
Olive oil provides monounsaturated fats that help maintain healthy cholesterol levels.
Frequently asked questions
Yes, this dish is high in protein and fiber while remaining low in carbohydrates and calories, making it suitable for weight management.
