Vegetable Frittata

Monterey Mushrooms Apr 09, 2019
Breakfast, Frittata, Consumer, Gluten-Free, Vegetarian
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vegetable-frittata

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.
Vegetable Frittata

Vegetable Frittata

  • Prep Time:
  • Cook Time:
  • Yield: 12
Print RecipePrint Recipe

Description

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.

Ingredients

  • 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
  • 8 oz Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1 cup green onions, sliced
  • 6 ounces goat cheese, crumbled

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA. 

Instructions

  1. Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
  2. Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans.
  3. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms.
  4. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
  5. Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
  6. 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.
  7. Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

Notes

  • *If using frozen or liquid whole egg product.

 

Serves 12
Calories Per Serving:
% Daily Value
 
Vegetable Frittata
Monterey Mushrooms blue and white logo

Vegetable Frittata

  • Prep Time:
  • Cook Time:
  • Yield: 12

Description

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.

Ingredients

  • 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
  • 8 oz Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1 cup green onions, sliced
  • 6 ounces goat cheese, crumbled

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA. 

Instructions

  1. Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
  2. Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans.
  3. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms.
  4. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
  5. Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
  6. 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.
  7. Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

Notes

  • *If using frozen or liquid whole egg product.

 

Save Time and Satisfy Your Tastebuds With Sizzling Sautés

These are just a few of the tasty recipes featuring Monterey Mushrooms Sizzling Sautés. Our Sizzling Sautés recipes will ensure you are enjoying quality food in no time flat. Sizzling Sautés are versatile and work well as a stand-alone side dish, meat replacement, or meat complement. 

If you want to spend less time cooking and more time enjoying incredible meals, you can find more recipes and learn more about our Sizzling Sautés in our free cookbook. 

If you can’t find Monterey Mushrooms Sizzling Sautés in your favorite grocery store, visit our Where to Buy page to see what stores carry them near you. 

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