Add 1 tbsp. of the avocado oil to a small skillet.
Preheat skillet on Medium-high heat
While skillet is preheating, beat eggs in a small bowl. Add parsley and spices to the eggs to your taste. Chop zucchini and mushrooms. Grate cheese.
When the skillet is preheated, add zucchini and sauté for two minutes.
Add mushrooms. Sauté for 30 seconds. Set aside.
Add eggs and cover.
Cook egg on low until you see the edges are dull and the egg mixture on top is no longer runny.
Flip. I like my eggs really well cooked, which is why I flip the egg. You don't have to do this, but you will have slightly soft eggs on top.
Spread vegetables over the top of the frittata.
Sprinkle cheese over the vegetables.
Cover with lid.
Turn heat off and let sit until the cheese has melted.
Slice in half and sprinkle with more parsley if desired and serve.
Ingredients
Directions
Add 1 tbsp. of the avocado oil to a small skillet.
Preheat skillet on Medium-high heat
While skillet is preheating, beat eggs in a small bowl. Add parsley and spices to the eggs to your taste. Chop zucchini and mushrooms. Grate cheese.
When the skillet is preheated, add zucchini and sauté for two minutes.
Add mushrooms. Sauté for 30 seconds. Set aside.
Add eggs and cover.
Cook egg on low until you see the edges are dull and the egg mixture on top is no longer runny.
Flip. I like my eggs really well cooked, which is why I flip the egg. You don't have to do this, but you will have slightly soft eggs on top.
Spread vegetables over the top of the frittata.
Sprinkle cheese over the vegetables.
Cover with lid.
Turn heat off and let sit until the cheese has melted.
Slice in half and sprinkle with more parsley if desired and serve.