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

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