zucchini and mushroom frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp butter1 tbsp olive oil175g/6oz zucchini115g/4oz sliced mushrooms1 garlic clove, peeled and finely chopped4 eggs6 tbsp milk (1% or other, up to you. In the utritional info it's 1%)salt and pepper3 tbsp chopped parsley
Melt the butter with the olive oil in a frying pan over a low heat.
Raise the heat to medium and fry the zucchini for about 5 minutes, turning occasionally, until golden brown.
Add the mushrooms and cook for another 2-3 minutes until they are soft. Stir in the garlic.
Break the egs into a basin and beat well (using a baloon whisk or fork, up to you). Pour in the milk and continue to mix well, then season with salt and pepper.
Lower the heat under the pan and pour the egg mixture over the vegetables and sprinkle over the parsley. Stir gently and then leave to cook for about 5-6 minutes or unitl mixture is almost set and the base is cooked.
To complete cooking, place the pan under a hot grill for 2 minutes until the top is set (if the handle is not heatproof, or you have not got a grill, turn the frittata on to a plate, slip it back into the pan and cook it on the other side over a low heat for 2 minutes). Serve whilst still warm, cut into wedges.
Deliscious served with a lettuce and tomato salad with some spring onions thrown in. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user *TEIA*.
Raise the heat to medium and fry the zucchini for about 5 minutes, turning occasionally, until golden brown.
Add the mushrooms and cook for another 2-3 minutes until they are soft. Stir in the garlic.
Break the egs into a basin and beat well (using a baloon whisk or fork, up to you). Pour in the milk and continue to mix well, then season with salt and pepper.
Lower the heat under the pan and pour the egg mixture over the vegetables and sprinkle over the parsley. Stir gently and then leave to cook for about 5-6 minutes or unitl mixture is almost set and the base is cooked.
To complete cooking, place the pan under a hot grill for 2 minutes until the top is set (if the handle is not heatproof, or you have not got a grill, turn the frittata on to a plate, slip it back into the pan and cook it on the other side over a low heat for 2 minutes). Serve whilst still warm, cut into wedges.
Deliscious served with a lettuce and tomato salad with some spring onions thrown in. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user *TEIA*.
Nutritional Info Amount Per Serving
- Calories: 313.8
- Total Fat: 23.1 g
- Cholesterol: 442.1 mg
- Sodium: 228.5 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.2 g
- Protein: 16.1 g
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