This dish is well suited for center stage at a special breakfast or brunch. It’s possible to make your breakfast preparations especially easy and fast by making this dish in steps over two days. Prepare veggies and cook them the day before (steps 1 – 3). Store them in the refrigerator over night; keeping the onions and zucchini mixtures in separate covered containers. Isolating them stops the flavor of the onions from melding with the zucchini, mushrooms, and dill.
The cooking time will be a little longer if you are using chilled vegetables. The veggies could be warmed in the oven for a few minutes while your prepare the eggs, to speed up the process. Hopefully there’s no need to rush and you can simply bake it a little longer..
All but the olive oil, salt, and pepper are products that can be sourced from local farms in summer and early fall. Even as I am making this in the winter, the onions, eggs, mushrooms, and dill are locally produced.
Zucchini Mushroom Frittata: Paleo Style
- Prep time
- 35 minutes
- Cook time
- 1 hour, 5 minutes
- Total time
- 1 hour, 40 minutes
- Egg, Onion
- Diabetic, Gluten Free, Vegetarian
- Meal type
- Breakfast, Lunch
- Serve Cold, Serve Hot
- 1 large onion (cut in half and sliced 1/3 inch thick pieces )
- 3 cups sliced zucchini (1/3 inch half rounds )
- 8 -9 Shiitake mushrooms (sliced into bite size pieces or use 1/2 to 1 cup dried mushrooms)
- 6 large eggs (cage free and organic are optimum)
- 2 tablespoons water
- 1/2 teaspoon dried dill (or substitute 1 T plus 1 t of finely chopped fresh dill)
- 1/4 teaspoon salt
- black pepper (to taste )
- 2 tablespoons olive oil (this is approximately amount needed for sautes & oiling baking dish)
- Step 1
Saute onion slices in olive oil (up to a tablespoon) on medium heat, stirring until lightly browned. I like the looks of some browned edges on the onions that comes with the use of medium heat. Turn the heat down to low stirring occasionally. Continue cooking until soft. Approximately 10 to 20 minutes. You can begin step 2 as the onions are on low, if you don’t mind multitasking.
- Step 2
In a separate pan, saute zucchini slices in a little olive oil. Add the dill and salt during this quick saute. (if you are using dried mushrooms soak them first in a small amount of warm water for a few minutes)
- Step 3
Stir in the mushrooms. (if you are using dried mushrooms soak first in a small amount of warm water for a few minutes, before this step) Saute just until the zucchini is well heated and everything is mixed together. Turn the heat off and let rest while you prepare the eggs.
- Step 4
Crack the eggs into a medium size mixing bowl. Add the water or 2 T of the liquid left over from soaking the mushrooms. Whip with a whisk until the eggs and water are very well mixed and frothy.
- Step 5
Lightly oil a 9 X 9″ (or similar size) baking dish and evenly distribute the zucchini and mushroom mixture in the dish. Pour the frothy eggs over the vegetables. Top with the sauteed onions. Bake at 350 Degrees for about 30 minutes. Test the center with a knife. if the knife comes out clean it is done. It will be puffy when it is done and then settle as it begins to cool. Serve at once or serve at room temperature.