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Morel-Zucchini Frittata
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
1. 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.
2. 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.
3. 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.
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Note:
*
To reconstitute mushrooms, cover morels with warm water. Let stand for 45 minutes; drain.
