Zucchini and Mushroom Frittata with Paleo Crumble Topping

Zucchini and Mushroom Frittata with Paleo Crumble Topping

Your guests will rave about this Zucchini and Mushroom Frittata with Paleo Crumble Topping recipe. Both zucchinis and mushrooms will boost the nutrient value of your diet and help optimize body weight. This is a light and mouthwatering dish that leaves room for what comes next. Add herbs and more mushrooms to your liking, and serve it for breakfast, lunch, or dinner depending what you choose to it pair with for a healthy meal.

Zucchini and Mushroom Frittata with Paleo Crumble Topping Recipe

Makes 6-8 servings.


  • 1 medium zucchini, washed and chopped or julienned
  • 1 cup organic mushrooms, mixed variety, wiped clean and chopped thin
  • 1 medium onion, diced
  • 3 organic eggs
  • 3 slices organic sugar-free turkey bacon (optional) sliced into ½ cm pieces
  • 1 tablespoon dried thyme and parsley (more/less to taste)
  • Sea salt and fresh black pepper to taste
  • 1 tablespoon coconut oil

Crumb Topping:

  • 1 1/2 cup almond flour
  • 1/2 cup sliced almonds
  • 2 tablespoon cold, unsalted raw butter
  • 3/4 teaspoon sea salt
  • 1/3 cup raw Parmesan cheese, grated


  1. To prepare the crumb topping, combine the almond flour, butter and sea salt in a food processor and pulse until it resembles bread crumbs. Refrigerate the crumble, covered, until the filling is ready to be topped.
  2. In a large cast iron skillet, heat about a tablespoon of coconut oil on Medium/Medium-High heat.  Add the turkey bacon and onions then sauté until softened (about 5 minutes).  Add zucchini, thyme, parsley, salt and pepper. Stir to combine.  Cover and reduce heat to low.  Simmer for about 12 minutes with lid on until zucchini is slightly softened.
  3. Remove lid and stir in the chopped mushrooms to the pan.  Return heat to Medium-High and cook for about ten minutes, until the mushrooms have shrunk and released their water.
  4. Beat the eggs in a separate bowl and pour over the mixture. Stir to combine.
  5. Spread crumb mixture evenly over top.  Sprinkle the top with grated Parmesan and bake at 300 degrees F for about 20 minutes, or until crumb topping is nicely browned and cheese is melted.  You can put the whole cast iron skillet in your oven, just use an oven mitt to get it out of the oven!

Keep an eye on the dish as almond flour and almonds will brown more quickly than white flour or oats.  That’s why we’re cooking it at a lower temperature, but still watch out that your crumble doesn’t burn.

Recipe inspired by Healing Cuisine by Elise.

Zucchini and Mushroom Frittata with Paleo Crumble Topping

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About Kari Penner

Kari Penner, BA, MA (in process) is a Wellness Coach and works at Shine Dental. She has spent most of the past decade studying Wellness, Nutrition, Toxicity and has been a professional Life Coach since 2001. In 2011, she started her Master’s of Counseling at Providence Seminary. Learn More