Zucchini And Mushroom Frittata |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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 |
1 tbsp olive oil |
1 1/3 cups sliced zucchini |
1 2/3 cups sliced mushrooms |
1 garlic clove peeled and finely chopped |
4 eggs |
6 tbsp milk |
3 tbsp fresh chopped parsley |
salt and pepper |
pinch crushed red pepper |
Directions:
1. Melt the butter and the oil in a skillet over low heat
2. Raise the heat to medium and cook the zucchini for about 5 minutes, turning occasionally, untill golden brown.
3. Add the mushrooms and cook for 2-3 min. more until they are soft. Stir in the garlic.
4. In a seperate bowl beat the eggs well, season with red pepper, salt and pepper.
5. 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.
6. 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)
7. Cut into wedges, and serve warm to the ones you love!
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