Grab a dozen eggs and stretch your whisking hand! This frittata is packed with chopped squash, zucchini, peppers and, of course, mushrooms. Seasoned with basil, parsley and goat cheese, you won’t be able to help but reach for a second slice. The good news is, this recipe makes two 12-inch pans— enough to share.
Thank you to the Mushroom Council and the American Egg Board for this brunch-friendly classic.
- 5 ounces eggs* (12 large)
- 1/2 ounce basil leaves (12), chopped
- 2 tablespoons Italian parsley, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons garlic, minced
- 4 cups yellow squash slices (1/4 inch thick)
- 4 cups zucchini slices (1/4 inch thick)
- 3 cups red bell peppers, thinly sliced
- 3 cups crimini mushrooms, sliced
- 1 cup green onions, sliced
- 6 ounces goat cheese, crumbled
- Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
- Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans.
- Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms.
- Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
- Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
- Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
- Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.
- *If using frozen or liquid whole egg product.