Baked Mushroom and Zucchini Frittata (Vegetarian, Gluten-Free Breakfast Recipe)

Mushroom and Zucchini Frittata (Vegetarian, Gluten- Free Breakfast Recipe) | VitaLivesFree.com

Hello guys! Today I’m going to share with you a very special breakfast recipe I made this morning and thoroughly enjoyed: mushroom and zucchini frittata.

I’m back in the business! Ahem, that means my electricity supply is back. If you’re friends with me on Facebook or Instagram, you already know that the “good guys” at the electrical company (well, not so much because they kept us “powerless” for 13 months) decided to switch the lights back on on Christmas Eve. What an incredible gift for Christmas it was for us! Couldn’t have asked for anything better.

But frankly, after receiving €22k from our building recently, that’s the least they could do.

Having electricity supply back means that I have my oven back, so my meals have been very heavily on the baked side. I can’t get enough of frittatas, baked vegetables, and baked potatoes, so for my comeback, I decided to share with you one of the great frittatas I’ve been making lately. I hope you’re going to enjoy the recipe!

I can’t wait to get back into the groove and share a lot of ideas and thoughts with you in the next few weeks. It’s so strange finally being able to do what I’ve wanted to do for so long. Can you believe that my video idea list is about 300 topic long (if not more)? Yes, that’s how desperate I’ve been and now I’m feeling completely overwhelmed: I don’t even know where to start. So I decided to start with a simple recipe. Good idea? I think so. One has to start somewhere, right? One step at a time!

Alright, let’s move on to the recipe.

Ingredients for the Mushroom and Zucchini Frittata:

Mushroom and Zucchini Frittata (Vegetarian, Gluten-Free Breakfast Recipe)

  • 1 cup chopped zucchini
  • 4 white button mushrooms (or use any other mushrooms that you like)
  • 1 cup chopped tomatoes
  • 4 eggs
  • 1T butter
  • a pinch of herbs of Provence (could also be parsley, basil or any other herbs that you like with eggs)
  • 4T of raw milk (or any dairy-free milk, such as coconut milk or almond milk)
  • a sprinkle of grated Parmesan, Manchego or any mature goat cheese (optional)
  • sea salt and pepper
  • 2 small ramekins (OMG, look at these ones, they are amazing!) or a regular pan that can go into the oven

How To Make It:

Mushroom and Zucchini Frittata (Vegetarian, Gluten-Free Breakfast Recipe)

Warm your oven to 220°C (425°F).

Start by melting the butter and sautéing the vegetables until they soften a little bit, but not completely.

In the meanwhile, beat the eggs with the milk, the herbs, and the seasoning.

Place the vegetables in each of the ramekins, pour the egg mixture on top, stir lightly. Sprinkle some herbs of Provence and grated cheese on top.

Bake in the oven for 30 minutes. Once the time is up, allow it to set for a few minutes, and enjoy!

You can also prepare the recipe in advance and then just pop it in the oven while you’re taking a shower and getting ready. This recipe is delicious, super nutritious, and will impress anyone.

I especially love using the individual ramekins because they make the frittata look a hundred times more special. Your loved ones will appreciate it!

Lots of love,

Vita xx

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