Mushroom Zucchini Spinach Frittata

Quick and easy oven baked vegetable frittata. So yummy and a great lunch dish.


Prep Time: 15 mins
Cook Time: 25 mins
Yields: 4


  • 4 small white zucchinis, sliced
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 1 teaspoon dry basil
  • 1/2 teaspoon oregano
  • salt and pepper, to taste
  • 2 cups baby spinach
  • 5 eggs
  • 1/2 cup butter milk
  • 1 tablespoon all-purpose flour
  • cherry tomatoes, for serving
  • fresh coriander leaves, for serving
  • vinegar balsamic glaze, for serving (optional)


  1. In a frying pan lightly greased with oil toss zucchini and garlic together over medium heat. Cook for 5 minutes and add mushrooms, spices and season to taste. Cook for 10 minutes or until vegetables are tender. Switch off the heat and set the pan aside.
  2. In a mixing bowl whisk eggs and butter milk together. Add in flour and mix until combined. Preheat oven to 180°C and grease a 22cm spring form. Pour the egg mixture into the prepared form. Add vegetables and spinach. Bake for 15-20 minutes until just set in the middle. Serve with cherry tomatoes, fresh coriander and balsamic glaze if desired. Enjoy!

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