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.