Zucchini and Mushroom Frittata
CATEGORIES
INGREDIENTS
- Servings: 8
- Preparation Time: 45 min
- 3 tablespoons olive oil
- 2 shallots or 1/2 small onion, chopped
- 2 medium zucchini, cut lengthwise, then on the diagonal
- 1 portabello mushroom, sliced
- 5 eggs
- 1 tablespoon water
- 1/4 cup grated Romano cheese
- Salt to taste
DIRECTIONS
- Preheat the oven to 350 degrees.
- In a large, heavy skillet, heat 1 tablespoon of oil and gently cook the shallots. Add the zucchini and sliced mushroom and cook until soft.
- Meanwhile, beat the eggs with a tablespoon of water. Add the cheese and the vegetables to the egg mixture. Mix well.
- Add 2 more tablespoons of oil to the skillet. When the oil is hot, add the egg mixture.
- Cook on low heat until halfway done, then finish in the oven. The frittata will puff up nicely. Salt to taste.