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Mushroom and Summer Squash Frittata

A new Sohour recipe like no other!

of 0 reviews.


Heat oven to 400 F.
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.
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.
Meanwhile, beat the eggs in a medium size bowl. Mix in the cilantro and ¾ cup mozzarella cheese. Season with a little bit of salt and pepper.
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.
Place in the oven and cook for 5 minutes until the eggs are completely set.
Top with the remaining cheese. 


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
¼ cup cilantro leaves, chopped
1 cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon black pepper