Mushroom Frittata Recipe
Ingredients
| Butter/Margarine | 1 Teaspoon | |
| Zucchini | 1 Medium, shredded | |
| Tomato | 1 Medium, chopped | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Eggs | 6 , beaten | |
| Milk | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Cheese | 2 Cup (16 tbs), grated |
Directions
In large, ovenproof skillet, melt butter and sauté zucchini, tomato and mushrooms 1 minute.
In large bowl, combine remaining ingredients; blend well.
Pour egg mixture into skillet; cook 10 minutes over low heat.
To brown top, place skillet under broiler 2 to 3 minutes.
In large bowl, combine remaining ingredients; blend well.
Pour egg mixture into skillet; cook 10 minutes over low heat.
To brown top, place skillet under broiler 2 to 3 minutes.
Chef
