Sautéed Zucchini and Mushroom Frittata with Dill
A fluffy, herb-packed frittata with sautéed zucchini and mushrooms, ideal for breakfast or a light lunch. This american-inspired vegetarian ready in about 30 minutes pairs medium zucchini, mushrooms, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini and Mushroom Frittata with Dill take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Zucchini and Mushroom Frittata with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Sautéed Zucchini and Mushroom Frittata with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini and Mushroom Frittata with Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Zucchini and Mushroom Frittata with Dill?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple, elegant, and perfect for meal prep. I made it twice this week—no leftovers!
- ★★★★★
My kids asked for seconds—such a clever way to sneak veggies into a meal. The dill herb pairing was unexpected but brilliant.
- ★★★★★
This frittata was a hit at my weekend brunch! The zucchini was tender without being mushy, and the dill cut through the richness perfectly.
