Sautéed Zucchini and Mushroom Frittata with Dill

Name: Sautéed Zucchini and Mushroom Frittata with Dill
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium zucchini; 8 oz mushrooms; 6 large eggs; 1 tbsp fresh dill; 2 tbsp fresh chives; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

A fluffy, herb-packed frittata with sautéed zucchini and mushrooms, ideal for breakfast or a light lunch.

Cuisine: American

Category: Vegetarian

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

1 medium zucchini
8 oz mushrooms
6 large eggs
1 tbsp fresh dill
2 tbsp fresh chives
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Dice zucchini into 1/2-inch cubes and slice mushrooms thinly. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat.
Step 2: Sauté zucchini and mushrooms with 1/4 tsp salt and 1/8 tsp black pepper for 5-7 minutes until tender and golden at edges.
Step 3: Whisk eggs, remaining 1/4 tsp salt, 1/8 tsp black pepper, 1 tbsp dill, and 2 tbsp chopped chives in a bowl.
Step 4: Pour egg mixture over vegetables in skillet. Cook over medium-low heat for 5 minutes until edges set, then transfer to a 375°F oven for 8-10 minutes until fully set.