Ingredients

• 3 medium zucchini , cut into ½-inch slices
• 0.5 medium green bell pepper , seeded and chopped
• 2 cloves garlic , peeled
• 0.5 teaspoons salt
• 3 tablespoons olive oil
• 1 small onion , diced
• 6 freshs mushrooms , chopped
• 1 tablespoon butter
• 5 large eggs , beaten
• salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 3 tablespoons shredded Parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine zucchini, bell pepper, garlic, and salt in a large, oven-safe skillet. Add 1 cup water and simmer until zucchini is tender, 5 to 7 minutes.
3. 3 Drain vegetables in a colander; discard garlic.
4. 4 Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter; add drained vegetables. Cook and stir until onion is transparent, about 5 minutes. Stir in beaten eggs and season with salt and pepper. Reduce the heat to low and cook until eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese over top.
5. 5 Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.
6. 6 Sprinkle Parmesan cheese over frittata. Place under the preheated broiler until cheese is bubbling and golden brown, about 5 minutes.
7. 7 Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.

Nutrition per serving