Zucchini and mushroom Frittata
From firecapt 14 years ago
- 15 minutes to make
- Serves 2
I make this for my wife after our "romantic" days spent in bed. Great in the fall when there is so much extra zucchini
Ingredients
- 1 tbsp butter shopping list
- 1 tbsp olive oil shopping list
- 1 1/3 cups sliced zucchini shopping list
- 1 2/3 cups sliced mushrooms shopping list
- 1 garlic clove peeled and finely chopped shopping list
- 4 eggs shopping list
- 6 tbsp milk shopping list
- 3 tbsp fresh chopped parsley shopping list
- salt and pepper shopping list
- pinch crushed red pepper shopping list
How to make it
- Melt the butter and the oil in a skillet over low heat
- Raise the heat to medium and cook the zucchini for about 5 minutes, turning occasionally, untill golden brown.
- Add the mushrooms and cook for 2-3 min. more until they are soft. Stir in the garlic.
- In a seperate bowl beat the eggs well, season with red pepper, salt and pepper.
- lower the heat under the pan, pour egg mixture over the veggies, and sprinkle with the parsley. Stir gently, (get a cup of coffee for yourself) and leave to cook for 5-6 min, or till the mixture is almost set and the base is cooked.
- To complete the cooking, place the pan under your hot broiler. Just make sure your pan handle is heat proof. (If not, just flip the frittata)
- Cut into wedges, and serve warm to the ones you love!
People Who Like This Dish 4
- chefmeow Garland, TX
- quaziefly ALL POINTS
- valinkenmore Malott, WA
- cuzpat Sikeston, Mo
- lorialehmann Detroit Lakes, MN
- marpar Copenhagen, DK
- clbacon Birmingham, AL
- firecapt Randolph, NY
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The Rating
Reviewed by 4 people-
Sound so good!
cuzpat
in Sikeston loved it
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Greatness and a very high 5 being sent your way. Yummers.
chefmeow
in Garland loved it
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