clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

End-of-Summer Zucchini Mushroom Frittata

  • Yield: 6 1x


  • 6 eggs
  • 1/4 cup original unsweetened almond milk
  • 1 teaspoon olive oil
  • 1 shallot (chopped)
  • 2 garlic cloves (minced)
  • 1 small zucchini (sliced into thin coins)
  • 1/2 cup sliced mushrooms
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup crumbled feta
  • 4 or 5 fresh basil leaves (torn)
  • 1 tablespoon chopped chives
  • Salt and pepper


  1. 1) Preheat oven to 375 degrees. In a bowl whisk together the eggs and almond milk with a pinch of salt and pepper. Set aside.
  2. 2) Heat an 8 inch skillet on the stove and add the olive oil. Add the shallot, minced garlic, zucchini, and mushrooms, and a few pinches of salt and pepper. Cook for 2-3 minutes or until the veggies begin to soften. Then add the eggs and stir gently to evenly distribute the ingredients.
  3. 3) Add the tomatoes, and another pinch of salt and pepper. Turn the stove off and slide your pan into the oven. Bake for 20-30 minutes, or until eggs are just set.
  4. 4) Remove from oven, and add the feta, basil, and chives. Let cool slightly, then slice and serve.


Adapted from Love and Lemons