Zucchini and Mushroom Frittata

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   In a large, oven-safe skillet, combine zucchini, bell pepper, garlic, and salt. Add 1 cup water and simmer until the zucchini is tender, 5 to 7 minutes.

3. 3

   Drain the vegetables in a colander and discard the garlic.

4. 4

   Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter, then add the drained vegetables. Cook and stir until the onion is translucent, about 5 minutes. Stir in beaten eggs and season with salt and pepper. Reduce the heat to low and cook until the eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese on top.

5. 5

   Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.

6. 6

   Sprinkle Parmesan cheese over the frittata. Place under the preheated broiler until the cheese is bubbling and golden brown, about 5 minutes.

7. 7

   Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.

• Calories 536.79 kcal High
• Protein 25.66 g Good Source
• Carbs 29.38 g Moderate
• Total Fat 34.97 g High
• Saturated Fat 16.13 g High
• Trans Fat 0.03 g High
• Cholesterol 290.8 mg High
• Sodium 553.86 mg High
• Fiber 4.96 g Moderate
• Sugar 5.68 g Moderate
• Added Sugar 0.19 g Low Source
• Calcium 659.87 mg Good Source
• Iron 3.04 mg Moderate
• Potassium 807.18 mg Moderate
• Vitamin A 322.35 mcg_rae Good Source
• Vitamin C 30.75 mg Good Source
• Vitamin D 2.14 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Garlic 🧄
• Onions 🧅