- Makes: 3 servings
- Start to Finish 45 mins
fresh morels or other mushrooms, or 1 ounce dried morels, reconstituted*
chopped green pepper
butter or margarine
- 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.
- * To reconstitute mushrooms, cover morels with warm water. Let stand for 45 minutes; drain.
(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