Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

255 calories; total fat 19g; saturated fat 9g; cholesterol 449mg; sodium 419mg; carbohydrates 6g; fiber 1g; protein 15g; vitamin a 1361IU; vitamin c 14mg; calcium 91mg; iron 2mg.