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  1. Makes 6 servings
  2. 18 minutes

Ingredients

  • 2 tbsp butter
  • 1 cup mushrooms (sliced)
  • 1 cup red pepper (medium, diced)
  • 1 cup zucchini (medium, thinly sliced)
  • 10  eggs
  • 1/2 tsp Windsor® Extra Coarse Sea Salt (freshly ground)
  • 1/2 tsp Windsor® Black Peppercorns (freshly ground)
  • 2  green onions (thinly sliced)
  • 2 tbsp fresh parsley (chopped)
  • 1/2 cup asiago cheese (shredded, or Italian blend – divided)

  • 2 tbsp butter
  • 1 cup mushrooms (sliced)
  • 1 cup red pepper (medium, diced)
  • 1 cup zucchini (medium, thinly sliced)
  • 10  eggs
  • 1/2 tsp Windsor® Extra Coarse Sea Salt (freshly ground)
  • 1/2 tsp Windsor® Black Peppercorns (freshly ground)
  • 2  green onions (thinly sliced)
  • 2 tbsp fresh parsley (chopped)
  • 1/2 cup asiago cheese (shredded, or Italian blend – divided)

Recipe Preparation

For the Vegged-Up Frittata

  1. Heat oven to 350°F (180°C).
  2. Melt butter in large (10 inch/25 cm) well-seasoned or non-stick frypan.
  3. Add mushrooms, red pepper, and zucchini; cook over medium heat 5 minutes, stirring frequently, or until softened.
  4. Whisk eggs lightly with ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns; add green onions and parsley.
  5. Stir in egg mixture and half of the cheese. Reduce heat to low and cook 5 minutes or until bottom is set but top is still runny.
  6. Gently lift sides of frittata occasionally to let uncooked mixture run underneath.
  7. Transfer frypan to oven.* Bake 8-10 minutes, or until set.
  8. Sprinkle with remaining cheese and place under broiler for 1 minute or until cheese is melted.
  9. Remove from oven, let stand 5 minutes before transferring to a serving platter.
  10. Finish with additional ground Windsor® Black Peppercorns.