Recipe finder
Morel-Zucchini Frittata
- Makes: 3 servings
- Start to Finish 45 mins
Ingredients
-
4
ounces
fresh morels or other mushrooms, or 1 ounce dried morels, reconstituted*
-
1/2
cup
chopped zucchini
-
1
tablespoon
chopped onion
-
1
tablespoon
chopped green pepper
-
2
tablespoons
butter or margarine
-
6
eggs
-
1/4
cup
milk
-
1/4
teaspoon
salt
-
pepper
-
Tomato wedges
-
Parsley sprigs
Directions
- In a 10-inch ovenproof skillet, cook morels (cut large ones into bite-size strips), zucchini, onion, and green pepper in butter or margarine until zucchini is tender and most of the liquid is evaporated.
- In a mixing bowl, beat eggs with milk, salt, and pepper; pour over vegetable mixture in skillet. Cook over medium-low heat, lifting edges occasionally. Cook about 4 minutes or until edges begin to set and the underside is lightly browned.
- Place pan under broiler, 4 to 5 inches from heat. Broil about 2 minutes or just until set. Loosen sides and bottom of frittata with a spatula. Serve immediately from skillet or slide frittata, faceup, onto a warm serving platter. Garnish with tomato wedges and parsley. Makes 3 servings.
Note
- * To reconstitute mushrooms, cover morels with warm water. Let stand for 45 minutes; drain.
Nutrition Facts
(Morel-Zucchini Frittata)
Servings Per Recipe 3, chol. (mg) 449, Fat, total (g) 19, sat. fat (g) 9, cal. (kcal) 255, carb. (g) 6, pro. (g) 15, sodium (mg) 419, fiber (g) 1, iron (mg) 2, vit. A (IU) 1361, calcium (mg) 91, vit. C (mg) 14