Mushroom and Zucchini Frittata
with Italian tomatoes and cucumbers

Name: Mushroom and Zucchini Frittata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bell peppers, any color, chopped; 1 tsp Italian seasoning; 1 tsp Mustard, Dijon; 2 Tbsp Vinegar, red wine; 1 Tbsp Oil, olive; 1 can Olives, any pitted (2.25 oz / 64 g), drained and rinsed (look for pre-sliced); 12 oz Cucumbers, diced; 12 oz Zucchini, cubed (sub summer squash); 4 Mushrooms, portobello, chopped; 10 Eggs; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 1 tsp Italian seasoning

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

The savory flavors of this frittata make it a great one to transition from summer into fall. Enjoy it with a fresh Italian-inspired salad of tomatoes and cucumbers in tangy vinaigrette.

Ingredients

Metric

Servings:

Italian Tomatoes and Cucumbers:

Bell peppers, any color - 1 , chopped
Italian seasoning - 1 tsp
Mustard, Dijon - 1 tsp
Vinegar, red wine - 2 Tbsp
Oil, olive - 1 Tbsp
Olives, any pitted (2.25 oz / 64 g) - 1 can , drained and rinsed (look for pre-sliced)
Cucumbers - 12 oz , diced

Mushroom and Zucchini Frittata:

Zucchini - 12 oz , cubed (sub summer squash)
Mushrooms, portobello - 4 , chopped
Eggs - 10
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Italian seasoning - 1 tsp

Prep

Bell peppers / Zucchini - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make salad dressing - Whisk together Italian seasoning (portion for salad), mustard, vinegar, and olive oil. (Can be done up to 5 days ahead)
Portobello mushrooms - Remove stems and chop mushrooms into small pieces. (Can be done up to 3 days ahead)
Olives - Drain and rinse.
Cucumbers - Chop cucumbers.
Make Italian salad - Toss bell peppers, olives, and cucumbers in salad dressing. Season with some salt and pepper.
Eggs - Whisk with salt and pepper.

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Make

Heat oven to 400F / 204C degrees.
Heat up a skillet over medium heat. Add in cooking oil and then mushrooms and saute until mushrooms are golden brown, 3 to 4 minutes.
Add zucchini with Italian seasoning (portion for frittata) and saute until zucchini is tender, 5 to 6 minutes more.
Pour eggs over vegetables. Stir to combine everything and then transfer to oven.
Cook for 18 to 22 minutes, until a knife comes out cleanly.
Slice frittata and serve with salad on the side.

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