Recipes/

Zucchini and mushroom frittata

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains eggs, gluten and dairy. Nut free. Vegetarian.
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zucchini and mushroom frittata slice in plate
g Best choice V Vegetarian SF Soy free NF Nut free FS Fish and shellfish free Main meal Snack
Ingredients
Serves
people
Method
  1. Pre heat the oven to 180oc.
  2. In a pot or pan, heat the oil, fry off the onion, zucchini and mushroom, until well reduced and the liquid has evaporated.
  3. Mix the eggs, cheese, parsley and thyme together, add the slightly cooled mushroom mix and combine well.
  4. Pour into a deep lined gastronorm tray or baking dish.
  5. Bake for 30-45 minutes depending on the size and depth. Until set and browned on top.
  6. Serve hot or cold.

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This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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