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End-of-Summer Zucchini Mushroom Frittata

Servings 6


  • 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) 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) 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) 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) Remove from oven, and add the feta, basil, and chives. Let cool slightly, then slice and serve.


Adapted from Love and Lemons