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“Paulette Mitchell's . If you'd like, add some cooked chicken or shrimp or substitute other vegetables (up to 3 cups total), such as the odds and ends of vegetables left over after preparing recent meals. The frittata makes a quick-to-prepare dinner or serve it for a hearty Sunday brunch.”

Ingredients Nutrition


  1. Heat the butter in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, bell peppers, onion, and garlic.
  2. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
  3. Meanwhile, lightly beat the eggs and water with a fork or whisk just long enough to combine.
  4. Whisk in ¼ cup of the Parmesan cheese and the remaining ingredients; Pour the mixture over the cooked vegetables in the skillet.
  5. Tilt the pan cover over the pan, allowing the steam to escape; Cook until the eggs are set, about 6 to 8 minutes.
  6. Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto serving platter.
  7. Sprinkle with remaining Parmesan cheese and slice into wedges for serving.

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