This veggie frittata supports balanced everyday eating with simple ingredients.
It offers steady energy while remaining light but satisfying.
Zucchini and tomatoes bring calm nourishment and freshness.
Mushrooms add grounding depth without heaviness.
A warm dish that fits easily into mindful daily routines.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Frittata with Zucchini, Mushrooms and Tomatoes
Veggie frittata with zucchini, mushrooms, and tomatoes for a balanced plant-forward everyday dish.
Cooking Instructions
- Preheat oven to 375°F.
- Heat olive oil in an oven-safe pan over medium heat.
- Add chopped onion and cook until soft.
- Stir in mushrooms and cook until tender.
- Add zucchini and cook for a few minutes.
- Add cherry tomatoes and mix gently.
- In a bowl, whisk eggs with salt and black pepper.
- Pour eggs over the vegetables in the pan.
- Cook briefly on the stove until edges begin to set.
- Transfer pan to the oven.
- Bake for 12-15 minutes until fully set.
- Garnish with fresh parsley before serving.
Nutrition
Notes
Use an oven-safe skillet for easy cooking.
Do not overbake to keep frittata tender.
Let cool slightly before slicing.