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+ servings
zucchini frittata cut into square and stacked

Zucchini Mushroom Frittata

This delicious high protein Zucchini Mushroom Frittata breakfast is a great way to use up your summer veggies with a super satisfying meal.
Course Breakfast
Cuisine American
Keyword cabbage, eggs, frittata, gluten-free, Mushrooms, vegetarian, zucchini
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 280kcal


  • 1 medium zucchini
  • 1 tablespoon shallot
  • 1 medium bell pepper red or green
  • 1/2 cup mushrooms, white
  • 4 large egg
  • 1/4 cup milk
  • 1 teaspoon oregano, dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 4 ounce feta cheese crumbles


  • Preheat broiler.  Slice zucchini in half lengthwise, then slice thin half moon shapes.  Slice shallots and dice bell pepper.
  • Spray a medium-sized, oven-proof skillet with cooking spray and place over medium heat.  Once heated, add zucchini, mushrooms and shallot. Cook until soft; approximately 5 minutes.
  • Whisk eggs together with milk, in a small mixing bowl.  Pour into the skillet with the sautéed vegetables; add oregano, salt and pepper. Sprinkle with feta cheese.
  • Continue to cook until the edges begin to crisp.  Remove from stovetop and place skillet into oven to broil until the top browns.  Remove from oven; cut into squares. Serve warm.


Calories: 280kcal | Carbohydrates: 33g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 213mg | Sodium: 642mg | Fiber: 4g | Sugar: 19g