Weekend brunch frittatas are always awesome, but there’s something extra special about anything that features “mini” vegetables to make your dish even more visually attractive. This is a wonderful vegetarian start to the weekend.
Frittatas are probably my favorite weekend brunch kind of dish. Great nutritionally, very easy to make, always visually appealing and the topping and ingredient options are almost endless. Lately, I’ve been obsessed with vegetarian versions – packing my frittatas full of fresh herbs, boiled potatoes, bell peppers and scallions among other things. More often than not, a fistful of parmesan or gruyère cheese. So simple, so absolutely delicious. But honestly, the beauty of frittatas is that whatever you love, you can put in them!
Recently, I stumbled upon some absolutely gorgeous mini zucchinis and pattypan squash at the farmer’s market in Los Angeles. I love these small versions of their larger siblings partly because they look incredibly cute – but also because they pack a lot more crispiness and crunch. They’re just easier to cook with, and rarely turn out soft or soggy.
To me, they are perfect for a frittata. They add texture and flavor, and paired with some sliced small portobello mushrooms, you’ll end up with a nutrition packed brunch that gets your weekend started just right.
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Mini Zucchini and Pattypan Squash Frittata with Portobello Mushroom
- Total Time: 30 minutes
- Yield: 3 1x
Description
Weekend brunch frittatas are always awesome, but there's something extra special about anything that features "mini" vegetables to make your dish even more visually attractive. This is a wonderful vegetarian start to the weekend.
Ingredients
- 6 large eggs
- 1/4 cup heavy whipping cream
- 1/3 cup parmesan cheese (grated)
- 1/3 cup gruyère cheese (grated)
- salt and pepper to taste
- 1 cup pattypan squash (whole)
- 1/3 cup mini squash (whole)
- 5 portobello mushrooms (sliced)
- 1 tbsp dried parsley flakes
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1/2 tsp garlic powder (optional)
Instructions
- Heat your oven to 400F
- In a large bowl, crack the eggs, add salt, pepper, herbs, and whipping cream. Whisk together until completely mixed.
- On a grill, or in a grilling pan over high heat – grill the whole zucchini, squash and sliced mushrooms in vegetable oil in batches until browned, about 4 minutes each. Season with salt to taste. Set aside on a piece of kitchen towel.
- Chop half of the squash, and split the rest in two horizontally.
- Slice five of the zucchini length-wise, and chop the rest of the zucchinis coarsely.
- Add the chopped zucchini and squash to the egg mixture.
- In a large skillet, gently heat up some vegetable oil or butter over low heat. Add the egg mixture, and top with the grated cheese.
- Place the sliced zucchini, halved squash and sliced mushrooms in any pattern you like – on top of the cheese.
- Bake in the oven until the frittata puffs up and has a slightly golden brown top.
- Remove from oven, serve immediately with green salad or wilted spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch, Main Course
- Cuisine: American, American-Italian, Italian, Spanish
Keywords: breakfast, brunch, eggs, frittata, vegetarian
This is an amazing recipe! My husband loved it! Thanks for sharing…
★★★★★