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Mushroom and Summer Squash Frittata

Sumer Squash & Mushroom  Frittata

We love eggs. Especially in the weekends. Even more with some cheese and veggies. Khaled didn’t help much because he was playing with my husband. I let him add the cheese and cilantro to the egg bowl and stir.

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Speaking of cilantro, these little leaves burst in flavor. We usually use parsley, but after the taste and aroma the cilantro adds, I’m not going back. You can also try it with basil if that’s what you have.

Mushroom and Summer Squash Frittata


Mushroom and Summer Squash Frittata
Prep time:
Cook time:
Total time:
Serves: 4
  • 1-2 teaspoons olive oil or sunflower oil
  • 1 very small onion, finely chopped
  • 1.5 cups sliced baby bell mushrooms
  • 1.5 cups chopped summer squash
  • 8 large eggs
  • 1/4 cup cilantro leaves, chopped
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Heat oven to 400 F.
  2. Heat 1 teaspoon of oil in a large skillet or frying pan that can be placed inside your oven. An iron skillet is a great option.
  3. Add the onions and saute until clear and soft. Add the mushrooms and squash and cook for 2-3 minutes until tender. If there’s too much fluid in the pan, drain most of it.
  4. Meanwhile, beat the eggs in a medium size bowl. Mix in the cilantro and 3/4 cup mozzarella cheese. Season with a little bit of salt and pepper.
  5. If your vegetables are sticking to the pan, add another 1 teaspoon oil. Pour the egg mixture over the vegetables. Stir to make sure everything is equally spread. Cover the pan with a lid, lower the temperature, and cook for 8 minutes or until the eggs are almost set.
  6. Place in the oven and cook for 5 minutes until the eggs are completely set.
  7. Top with the remaining cheese. At this point, you can let it stand so the cheese melts, or you can return it to oven, set the broiler on high, and let the cheese melt until golden. Up to you.


Loosen the frittata with a spatula and slide into a plate. If you put it back in the oven to broil, let it stand for 5 minutes because that makes it easier to cut. Tip: cut with a serrated knife.

Serving suggestion: great with tomato bruschetta, sliced tomatoes, or salsa.

My husband and I enjoyed our breakfast. Khaled ate a slice with some Ketchup, and Zayd’s at the stage where he would rather play with food than eat it. And that’s what he did.

Do you make frittatas? What do you add in yours? What’s your favorite way of making eggs?

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Before working with Nour, I experienced intestinal pain off and on for for 54 years with minimal success on medications. I have benefited 100% from Nour’s program as I am now pain free!

A lot of time and money was wasted on foods that I thought would help my digestive struggles [diarrhea, bloating, hunger], but in fact I was making it worse. The main benefit is getting a handle on what negatively affects my digestive symptom. Doing a total 180 to my eating habits has been pretty amazing.


3 thoughts on “Mushroom and Summer Squash Frittata”

  1. Salams,
    I’m so glad I found your site! MashaAllah, it’s awesome. This recipe sounds so yummy. I’m going to try it this weekend. I normally make omelettes loaded with veggies.

  2. Pingback: Are Eggs Healthy?

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