Zucchini and Mushroom Frittata

    Zucchini and Mushroom Frittata


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    This vegetarian frittata is a fabulous use of courgette. Easy to make for anything from brunch to dinner. Add your own touches, like fresh or dried herbs, or chopped ham or bacon.

    Makes: 1 frittata

    • oil for frying
    • 100g zucinni, roughly chopped
    • 50g mushrooms, roughly chopped
    • 2 eggs, beaten
    • salt and pepper, to taste
    • 50g cheese, grated

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Turn on grill in the oven.
    2. Heat oil in a small frying pan, then add the zucchini and mushrooms. Cook for about 5 minutes, until zucchini begin to soften.
    3. Combine beaten eggs with salt, pepper and grated cheese.
    4. Pour over zucchini and mushrooms then tip frying pan, allowing the egg to cover the entire surface. Cook on a medium heat for 5 minutes.
    5. When starting to brown underneath, place under grill for a further 5 minutes, till set in the centre.

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