I love a good breakfast frittata and this version filled with chard, mushroom, and zucchini fits the bill everytime we make it. Scroll down for a short ingredient list to have a delicious crustless quiche ready in no time at all.
What You'll Love About this Breakfast Frittata Recipe
About once a week, we have a “clean out the fridge” frittata which essentially consists of using up whatever veggies we have on hand and baked in an egg/egg white mixture that gives us heft in protein while ensuring we don’t let our CSA veggies go to waste.
What you'll love about this breakfast frittata recipe is its versatility. In summer, I love make this version filled with crunchy swiss chard leaves and diced zucchini. For autumn, we'll use up darky leafy greens like kale with a bit of roast squash. In winter, loads of spinach with some diced leftover Christmas ham. And in spring we'll make a version with asparagus and peas.
When it comes to frittatas, you can use whichever veggies you have on hand. These are also perfect served with your favorite side of breakfast potatoes or a side salad dress with your favorite vinaigrette.
Ingredients for Breakfast Frittata with Chard, Mushrooms, and Zucchini
This simple breakfast frittata is ready in under 45 minutes and is the perfect option for an easy weekend brunch. Here's what we need to make this seasonal version:
- 8 leaves chard, stems removed and leaves roughly chopped
- ½ cup of frozen sliced mushrooms (you can also used fresh)
- 1 medium zucchini, finely diced
- 1 small shallot, minced
- 6 whole eggs
- ½ cup egg whites
- Few dashes hot sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter or neutral oil of choice
How to Make this Easy Breakfast Frittata
Preheat your oven to 375 degrees Fahrenheit. In a large nonstick skillet, melt butter over medium-low heat then add in your shallot and cook until translucent, about 3 minutes. Add in your diced zucchini and frozen mushrooms and cook until veggies are soft and liquid evaporates, about 5-7 minutes. If using fresh mushrooms, cook time will be on the shorter end given less liquid to evaporate. Next, add in your chard and give the greens an occasional stir, allowing them to wilt over the next 3 to 5 minutes.
Prep your egg mixture during this last stage of cooking the vegetables by whisking together your eggs, egg whites, hot sauce, salt and pepper in a medium bowl until frothy. Pour egg mixture into the skillet and allow the bottom of the frittata to set, about 1 to 2 minutes, before placing in the oven. Bake for 15-20 minutes until the center is set. Cool for 5 minutes before slicing and serving.
More Breakfast Ideas for Easy Entertaining
Breakfast is honestly one of our favorite meals of the day. And with plenty of seasonal fruits and vegetables in our weekly CSA box, seasonal breakfasts never tasted so good. Check out a few of our favorite recipes below:
- This Herbed Goat Cheese and Spinach Quiche is all about easy elegance.
- These Homestyle Vanilla Cinnamon Pancakes are a classic for a reason.
- This Cherry Compote is the perfect topping for all those summer desserts too.
Breakfast Frittata with Chard, Mushrooms, and Zucchini
Ingredients
- 8 leaves chard stems removed and leaves roughly chopped
- ½ cup frozen sliced mushrooms you can also use fresh
- 1 medium zucchini finely diced
- 1 small shallot minced
- 6 whole eggs
- ½ cup egg whites
- Few dashes hot sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter or neutral cooking oil of choice
Instructions
- Preheat your oven to 375 degrees Fahrenheit. In a large nonstick skillet, melt butter over medium-low heat then add in your shallot and cook until translucent, about 3 minutes.
- Add in your diced zucchini and frozen mushrooms and cook until veggies are soft and liquid evaporates, about 5-7 minutes. If using fresh mushrooms, cook time will be on the shorter end given less liquid to evaporate.
- Next, add in your chard and give the greens an occasional stir, allowing them to wilt over the next 3 to 5 minutes.
- Prep your egg mixture during this last stage of cooking the vegetables by whisking together your eggs, egg whites, hot sauce, salt and pepper in a medium bowl until frothy.
- Pour egg mixture into the skillet and allow the bottom of the frittata to set, about 1 to 2 minutes, before placing in the oven. Bake for 15-20 minutes until the center is set. Cool for 5 minutes before slicing and serving.
