Frittata is also good at room temperature. Any assortment
of vegetables can be used.
Sometimes for a brunch, I make 3 different ones and stack them on a platter to
serve. This is a whole lot easier than making omelets for a crowd.
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Mushroom Zucchini Frittata
4 small zucchini unpeeled
2 T. olive oil
2 T. butter
1 C. fresh sliced mushrooms
4 eggs well beaten
1/2 t. salt
1/3 C. grated parmesan cheese
Shred the zucchini. Place it in a paper towel and squeeze out any excess
moisture.
Heat oil in a 10 inch skillet. Saute the mushrooms briefly, then add the squash.
Cook until the squash is barely tender, about 4 minutes.
Pour eggs over vegetables. Stir once quickly to coat vegetables. Cook over low
heat until eggs begin to set. Sprinkle with the parmesan cheese.
Place under the broiler until cheese browns. Let set for 2 - 3 minutes. Cut into
wedges and serve.
Serves 4.
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