When we were on the Whole30 diet, the most delicious way to start the day was a frittata. Mostly, that was some kind of a “leftovers” frittata, where I would use up all of the veggies and meat from the dinner the day before. However, this summer zucchini and mushroom frittata is made all with fresh ingredients, and I know you’ll love it as much as we did.
I really enjoy preparing frittatas, especially because they are very convenient for using all of the leftovers. Since Vesely and I are alone, we always have the leftovers from dinner. That means that the next day we will have some kind of frittata, either for breakfast or dinner. That way we can enjoy the same ingredients but in a different way.
You can make frittatas with almost all ingredients. I mean, I can’t imagine any (savory) ingredient that wouldn’t be PERFECT for some kind of frittata. Please, correct me if I’m wrong. Leftovers are perfect for this because they’re already cooked and all you need to do is heat them up, add beaten eggs, add additional spices if you want, and baked everything in the oven until the eggs are set. Easy peasy!
If you’re using any uncooked meat, make sure to cook it through before adding it to the frittata. This is because the eggs don’t need much time to cook, so you can end up with uncooked meat. And you don’t want that.
Today, I’m sharing this recipe for my summer zucchini and mushroom frittata because it’s one of my favorites. It is so quick to make and very VERY delicious. You can also make it ahead of time (also in a muffin tin) and freeze it. Then you can take as much as you want, pop them in the microwave, and have a quick and healthy breakfast. You can also bring them to work or pack for kids in the lunchbox. I just love how convenient they are.
What is your favorite frittata recipe? Share them in the comments below. I would love to know how you make them.
Anchy
Yields 2-4 servings
This is very SIMPLE and QUICK recipe, that will help you start the day on a most delicious way.
5 minPrep Time
20 minCook Time
25 minTotal Time
Save Recipe
Ingredients
- 1 medium purple onion, thinly sliced
- 1 clove garlic, finely diced
- 2 cups button mushrooms*, sliced
- 1 small zucchini (300 g / 10 oz), sliced
- 6 eggs, beaten
- Salt and black pepper, to taste
- ½ tsp dried basil
- ½ tsp oregano
- 1 tbsp cooking fat, divided
Directions
- Preheat your oven to 200°C (400°F).
- Heat your cast iron skillet over high heat. You can use any other oven-safe skillet if you want.
- Add half of the fat to the skillet. I like using ghee, because it gives a wonderful nutty depth of flavor. Fry onions until they become translucent, then add garlic and mushrooms. Fry everything until mushrooms are soft, 4-5 minutes, then transfer to the plate and set aside.
- In the same skillet add the other half of fat and sliced zucchini. Season with a pinch of salt and black pepper. Fry zucchinis until soft, then return the mushrooms to the skillet and stir to mix.
- Now add the beaten eggs and stir to allow an even spread of eggs. Leave the skillet on the stovetop until the eggs are set at the edges. Sprinkle everything with dried basil and oregano, and transfer to the preheated oven to finish cooking.
- Cook in the oven for 10 minutes, or until the eggs are set, and bouncy to the touch.
- Garnish with fresh basil or flat leaf parsley and serve while still hot. Enjoy!
Notes
*In this recipe I’m using button mushrooms, but you can use any kind of mushrooms you like. Porcinis and Chanterelles are great options if you can find them at your grocery store (or in the woods).
Calories
Fat
Carbs
Protein
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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