This morning we’re making Frittatas on Rise & Shine! I hope you’ll watch us on our brand new set and our newly named station – Freedom43!  If you missed the show, come back later in the day to watch the video right here!  As always, scroll to the bottom of the post for the printable recipe!

Nothing says gourmet like a good frittata for breakfast.

What? You don’t know what a frittata is?


Frittata is just a fancy word for eggs with something in them. Actually, The Italian word frittata derives from fritto, or “to fry” and I’ll show you how to do it ….easily!

Frittatas are also a great  Saturday morning use of whatever is leftover in your refrigerator. Add some eggs and cheese and you’ve got a beautiful breakfast or brunch item that is delicious. Your guests (or even your children) will sit up and say …”WOW!”, sing your praises, or just generally worship your feet.  Either way, you can’t go wrong.

Today, I was going for the vegetable route….if you’re a manly-man however, and want to toss in some meat. some crisped-up bacon or some cubed ham would be wonderful in this.

I started by adding a little oil into a saucepan.

Today I was making a small frittato that would feed 3-4 people. I used a 10 inch fry pan.   If you wish to make a larger one, double everything here and use a larger pan.

Add in one cup of chopped button mushrooms.

Saute these around for about 3 minutes.  While they’re cooking, chop up one zucchini.  Chop it in half longways, then cut those pieces into half moons.

Also chop up some grape or cherry tomatoes.  I used about 8, and sliced them in half.

After the zucchini have cooked for about 3 minutes, toss in the tomatoes.

Saute for another 3-4 minutes or until the tomatoes begin to wilt and warm up.  WHile that’s happening, mix up 4 eggs with 1/2 cup of milk.


Grate up a 1/2 cup of cheese- I used Asiago, but you could use cheddar or pepper jack.

Cheese is all about your own personal preference.  Toss it right into the eggs and mix.

Pour it over your veggie mix in the fry pan.

Let it cook over medium heat for roughly 2 minutes.

Chop up 2 green onions and scatter them over top.

Sprinkle with salt and pepper.  Then pop it into a 425º oven for exactly 10 minutes.

Pull it out after 10 minutes.  DISCLAIMER!  Use a hot pad…now and forever more to handle this pan! I forgot when plating…FRIED  my hand and dropped the entire pan.  Remade for pictures…please remember to use a hotpad!

Add any chopped herb you that makes your heart sing.  I added rosemary.

Take a rubber spatula, and run it around the edges and underneath the bottom of the frittata.

Now, to plate this baby, it’s really easy.  Just put your platter or plate upside down over the pan.

Holding your hand tightly over the plate…flip the pan over.

The bottom of your frittata will now be facing up.  Put another plate over the top of it like so…

Flip one more time and remove the top plate.

And there you go…your beautiful, colorful frittata is done!  You just need to cut it into wedges now.

You will love this technique for making frittatas.  Once you learn it, you’ll switch things up according to what’s in season.

Asparagus is coming soon…add in some fresh peas, or sauteed onions…potatoes, bacon, ham or sausage.

But start with this one…cuz it’s delicious!

Katie’s Printable Recipe – Zucchini Mushroom Tomato Frittata

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