Zucchini Frittata
Ingredients
- 3 medium zucchini, cut into ½-inch slices
- ½ medium green bell pepper, seeded and chopped
- 2 cloves garlic, peeled
- ½ teaspoon salt
- 3 tablespoons olive oil
- 1 small onion, diced
- 6 fresh mushrooms, chopped
- 1 tablespoon butter
- 5 large eggs, beaten
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 3 tablespoons shredded Parmesan cheese
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine zucchini, bell pepper, garlic, and salt in a large, oven-safe skillet. Add 1 cup water and simmer until zucchini is tender, 5 to 7 minutes.
- Drain vegetables in a colander; discard garlic.
- Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter; add drained vegetables. Cook and stir until onion is transparent, about 5 minutes. Stir in beaten eggs and season with salt and pepper. Reduce the heat to low and cook until eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese over top.
- Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.
- Sprinkle Parmesan cheese over frittata. Place under the preheated broiler until cheese is bubbling and golden brown, about 5 minutes.
- Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.
Source
Original recipe: View Original
