Morel-Zucchini Frittata | Midwest Living

Morel-Zucchini Frittata

Morel-Zucchini Frittata

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  • Makes: 3 servings
  • Start to Finish 45 mins

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  • 4 ounces fresh morels or other mushrooms, or 1 ounce dried morels, reconstituted*
  • 1/2 cup chopped zucchini
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped green pepper
  • 2 tablespoons butter or margarine
  • 6 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • pepper
  • Tomato wedges
  • Parsley sprigs


  1. In a 10-inch ovenproof skillet, cook morels (cut large ones into bite-size strips), zucchini, onion, and green pepper in butter or margarine until zucchini is tender and most of the liquid is evaporated.
  2. In a mixing bowl, beat eggs with milk, salt, and pepper; pour over vegetable mixture in skillet. Cook over medium-low heat, lifting edges occasionally. Cook about 4 minutes or until edges begin to set and the underside is lightly browned.
  3. Place pan under broiler, 4 to 5 inches from heat. Broil about 2 minutes or just until set. Loosen sides and bottom of frittata with a spatula. Serve immediately from skillet or slide frittata, faceup, onto a warm serving platter. Garnish with tomato wedges and parsley. Makes 3 servings.


  • * To reconstitute mushrooms, cover morels with warm water. Let stand for 45 minutes; drain.

Nutrition Facts

(Morel-Zucchini Frittata)

Servings Per Recipe 3, chol. (mg) 449, Fat, total (g) 19, sat. fat (g) 9, cal. (kcal) 255, carb. (g) 6, pro. (g) 15, sodium (mg) 419, fiber (g) 1, iron (mg) 2, vit. A (IU) 1361, calcium (mg) 91, vit. C (mg) 14

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