Ingredients
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6 eggs
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salt and pepper
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1/2 cup parmigianno reggiano or a sharp cheese, grated
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2 tablespoons butter
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vegetables
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3 medium zucchini, sliced in rounds or bite size pieces
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7 white mushrooms, sliced
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1/2 onion
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1 tablespoon olive oil
Directions
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1
Done
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Turn on the broiler. |
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2
Done
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In a medium 10 inch (24 cm) skillet with a flame proof handle (you are putting skillet in oven) over medium heat, add the olive oil, onion until it begins to wilt. Add zucchini and a sprinkle of salt. |
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3
Done
|
Sautè for 6-8 minutes and add the mushrooms, cook for another 5 minutes, and add butter. Set aside. |
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4
Done
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Beat the eggs in a bowl, add a pinch of salt, a few grinds of pepper and the cheese. Mix until blended. |
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5
Done
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Add the eggs to the pan with the zucchini, onions and mushrooms and cook over very low heat. The eggs will set and thicken and the service will be runny. |
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6
Done
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Place the pan in the oven under broil and take out once the "face" of the frittata has set, and not become brown. |
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7
Done
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Flip out of pan onto a serving dish and serve the frittata hot, warm or at room temperature. |
