Name: Morel-Zucchini Frittata
Total time: 45 min
Ingredients: 4 ounces fresh morels or other mushrooms, or 1 ounce dried morels, reconstituted*; ½ cup chopped zucchini; 1 tablespoon chopped onion; 1 tablespoon chopped green pepper; 2 tablespoons butter or margarine; 6 eggs; ¼ cup milk; ¼ teaspoon salt; pepper; Tomato wedges; Parsley sprigs

Directions

Step 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.

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Step 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.
Step 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.

*

To reconstitute mushrooms, cover morels with warm water. Let stand for 45 minutes; drain.

Nutrition Facts

Per Serving:

255 calories; fat 19g; cholesterol 449mg; saturated fat 9g; carbohydrates 6g; insoluble fiber 1g; protein 15g; vitamin a 1360.5IU; vitamin c 14.2mg; sodium 419mg; calcium 90.9mg; iron 2mg.

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Ingredients

Directions

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Nutrition Facts

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Ingredients

Directions

*

Nutrition Facts