Zucchini and Mushroom Frittata
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Zucchini & Mushroom Frittata

An effortlessly elegant dish, delicious served both warm or room temperature.  Try it alongside a green salad for a light lunch option!

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Makes: 6 servings
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All You Need

  • 2 cups (500 mL) sliced fresh mushrooms
  • 1 1/2 cups (375 mL) sliced zucchini
  • 1 cup (250 mL) red pepper, cut in strips
  • 2 tbsp (30 mL) butter or olive oil
  • 6 large eggs
  • 2/3 cup (150 mL) half & half (10%) cream
  • 3 tbsp (45 mL) Club House Salad Herbs Signature Blend

Instructions

  1. Sauté vegetables in butter in large frying pan until tender-crisp. Drain off excess liquid if necessary.

  2. Beat remaining ingredients together in large bowl. Stir in vegetables. Spread evenly in greased 9 inch (23 cm) quiche pan or pie plate.

  3. Bake in preheated oven at 350°F (180°C) for 30 to 35 minutes or until set and golden. Let stand 10 minutes before slicing.

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