Zucchini, Mushroom & Tomato Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This morning we had friends over for brunch. I wanted something savory to serve with our cinnamon rolls and breakfast pops so this frittata came in handy, especially since I had the veggies and goat cheese on hand. Read more . Very delicious for something so simple! Served with an organic spring mix salad with red wine vinagrette Ingredients:
2 tbsp. olive oil |
1 cup sliced mushrooms |
1 zucchini, thinly sliced (half moons if large) |
cherry/baby heirloom tomatoes, halved |
4 eggs |
1/2 cup cream |
nutmeg, salt and pepper to taste |
1/2 cup fresh goat cheese, crumbled |
2 green onions, chopped |
1 tbps. fresh thyme leaves (or your favorite herb) |
Directions:
1. Preheat oven to 425ยบ. Over medium -high heat, pour olive oil into 10 inch fry pan. Saute mushrooms for 4-5 minutes. Add zucchini to mushrooms in pan. Slice 6-8 grape or cherry tomatoes in half and add to pan. Cook zucchini and tomatoes and additional 3-4 minutes. Add fresh thyme, take off heat and top with cheese.
2. Mix eggs in mixing bowl with cream, season with salt, pepper and nutmeg. Slowly pour over veggies in pan. Place back on burner and let cook over medium heat for 2 minutes. Sprinkle green onions over top. Transfer to oven and bake for exactly 10 minutes.
3. Remove and use rubber spatula to loosen around edges and underneath. Invert plate over top and flip. Place another plate on top and flip. Slice into wedges and sprinkle with your favorite herb.
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