mushroom and zucchini frittata
(1 rating)
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This is an delicious and easy breakfast. This is what I'll serve for Christmas breakfast with sausage,bacon,All-Bran,blueberry,sweet potato muffins and fresh fruit
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(1 rating)
Ingredients For mushroom and zucchini frittata
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2 tablespoons butter
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1 cup mushrooms, sliced
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1/2 c zucchini,sliced
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2 green onions
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4 eggs,beaten
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1/2 c cheese,shredded
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salt and pepper
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1 tablespoon parsley,minced
How To Make mushroom and zucchini frittata
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1Preheat oven to 425ºF. Over medium-high heat, melt butter in a 10 inch fry pan (non-stick or a pan that is oven safe). Saute mushrooms for 4-5 minutes. Slice zucchini in half longways, then slice into half moons. Add zucchini to mushrooms in pan ,add green onions.Season with salt and pepper, cook an additional 1-2 minutes. While the veggies are cooking, mix 4 eggs in mixing bowl with cheese,salt and pepper. Slowly pour over the veggies in pan. Let cook over medium heat for 2 minutes. Transfer to oven for 10 minutes. Remove pan from oven and use a rubber spatula to loosen the frittata around edges and underneath. Invert plate over top of a plate and flip. Place another plate on top and flip (to make your frittata right side up). Slice into wedges and sprinkle with parsley just before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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