Calling all brunch lovers! When I make brunch, I always make some sort of vegetable frittata and since my friends and family love my zucchini mushroom eggs, I thought I would share the recipe with you guys too.
Mushroom Zucchini Frittata
Servings 6 people
Equipment
- Skillet or pan
- Bakeware
Ingredients
- 1 cup Mushrooms sliced
- 1 large zucchini sliced
- 8 Large Eggs
- 3/4 cup Egg Whites 8 Egg Whites
Instructions
- Pre-heat oven to 350F
- Combine eggs and egg whites and beat together, add a little salt and pepper.
- In pan over medium heat, heat up ghee or avocado oil until hot. Add in mushrooms and zucchini and sauté for about 6-7 minutes.
- In bakeware, we used Le Creuset's Rectangular Bakeware, transfer sautéed mushrooms and zucchini and pour the egg mixture on top. Sprinkle some more salt and pepper.
- Bake in oven for 15-20 minutes. Should be cooked through. (Pro-tip, test middle with a tooth pick, if dry when removed then you're good to go)
- Additional, can sprinkle with shredded cheese or fresh arugula before serving. Enjoy!
Video
Notes
Serve it with your favourite bread and/or some fruit and there you go, the perfect part of any brunch. Tag us in your photos, we love to see you all cooking our recipes.
SHOP LE CREUSET CANADA
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