The most uninspired of brunches can turn into a gourmand’s daydream with just a few easy tweaks. Add a little this, a little that, and then, boom! Something as simple as an omelet turns into a frittata, which must be said with an air of sophistication. Treat yourself this week with this mushroom and zucchini frittata recipe. It makes for a satiating, veggie-filled breakfast that will get your day off to the right start.
A frittata is more or less an open-face omelet that gets better and more visually appealing with the more add-ins you use. A frittata is an easy way to add some flavor to your eggs and is filling enough to satisfy a family of four if your skillet size is generous enough.
In this frittata recipe, zucchini teams up with earthy mushrooms, creamy soft goat cheese, dill, and the secret ingredient: truffle oil! You can add in whatever other vegetables, cheeses, or herbs you’d like (frittatas are a great way to use up leftovers!), but stick to the following recipe for the first try. While the base ingredients work magically together, the truffle oil adds a depth that’ll get your mouth watering. You won’t be craving any other add-ins – trust me. Enjoy!
Mushroom and Zucchini Goat Cheese Frittata Recipe
From the Organic Authority Files
- 8 eggs
- ½ cup whole milk
- 3 tablespoons canola oil
- 1 large shallot, finely chopped
- 1 garlic clove, minced
- ½ cup sliced crimini mushrooms
- Few drops of truffle oil (secret ingredient!)
- 1 zucchini, sliced thinly
- 4 ounces soft goat cheese
- Salt and pepper to taste
- 1 tablespoon chopped fresh dill
Preheat oven to 350 degrees Fahrenheit.
Warm a skillet to medium high heat. Add 1 tablespoon of the oil and shallot. Saute for 1-2 minutes. Add in the garlic and mushrooms. Use a spatula to the stir the mushrooms. Let cook until the mushrooms’ liquid is cooked off and the mushrooms are tender. Add in a few drops – no more than 5 – of truffle oil, stir, and then add in the zucchini. Cook for another 3 minutes. Remove the veggies from the stove and transfer them to a plate. Return the skillet back to the stove. Raise the temperature to high and add the remaining 2 tablespoons of oil.
In a bowl, whisk together the eggs, milk, and salt and pepper. Once frothy, pour the egg mixture into the skillet, turning the skillet in circular motions so that the eggs run up the sides of the pain, creating a “crust” of sorts. Add the veggie mixture to the eggs and top with the goat cheese. Stir lightly and transfer the pan to the oven. Bake for 15-20 minutes, or until golden brown and cooked throughout. Garnish with fresh dill and serve!
Frittata Image from Shutterstock