- 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, cal. (kcal) 255, calcium (mg) 91, carb. (g) 6, vit. C (mg) 14, vit. A (IU) 1361, iron (mg) 2, pro. (g) 15, sodium (mg) 419, fiber (g) 1, chol. (mg) 449, Fat, total (g) 19, sat. fat (g) 9