Mushroom and Zucchini Fritatta
small zucchini, sliced about
” thick rounds
button mushrooms, sliced about
fresh parsley or herb of your choice
1 1/2 tablespoons
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First beat the eggs with the parmesan, parsley, salt, and pepper.
Melt the butter in a cast iron or other oven-safe skillet over medium-high heat.
Saute the mushrooms and zucchini until soft, about 5 minutes.
Arrange them evenly in the skillet and pour the eggs on top. Make sure the eggs are even, too.
Lift the edges of the frittata as the eggs begin to set to allow the runny eggs to flow underneath.
When the top is nearly set, pop the skillet under a broiler on low heat for about 2 minutes or until just cooked.
Cool briefly then slice into edges and serve warm or at room temperature
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