Zucchini Mushroom Frittata

So glad to see a few zucchini recipes popping up on the blog.  It is the bane and the delight of summer – squash coming out of your ears!  Here’s a recipe that I put together this week:

Zucchini Mushroom Frittata

6 large eggs
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
salt and pepper to taste
1-2 tsp each dried basil and thyme (or 1 T each fresh)
2 small or one medium zucchini cut into rounds
6-8 ounces mushrooms sliced
1/2 onion, diced
4 slices bacon, cut into half-inch pieces

Combine eggs, cheeses, herbs, salt and pepper in a bowl and set aside.  In a 12″ non-stick skillet, cook bacon and onions over medium-high heat until onions begin to soften and the bacon renders most of it’s fat, about 5 minutes.  Add mushrooms and continue to cook about 5 minutes more until the liquid is evaporated.  Add the zucchini slices and saute until the begin to soften and brown, about 3 more minutes.  Pour egg-cheese mixture over the zucchini mixture.  Stir gently, once to combine.  Reduce heat to medium and let stand.  Cook until the eggs begin to set on top, about 5 minutes.  Run a rubber spatula around the edge of the pan to keep the frittata from sticking to the sides.  If desired, place the pan under the broiler for 2-3 minutes to brown the top.  Transfer the frittata to a plate and serve.

Originally posted on the Schell Urban Homestead

posted by Anisa @ the Schell Urban Homestead


One response to “Zucchini Mushroom Frittata

  1. Vanessa Bonner

    You can substitute zucchini slices for lasagna noodles or make zucchini parmesan with thick slices.

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