An Italian 'open-faced'
version of the classic omelet, this simple egg dish fits in at
any meal of the day.
Mushroom
Frittata
- 1 teaspoon butter
1 small zucchini, shredded
1 tomato, chopped
4 ounces mushrooms, sliced
6 large eggs
1/4 cup milk
2 teaspoons brown mustard
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
2 cups shredded Swiss cheese
- Preheat broiler.
- In an oven-safe skillet,
melt butter and sauté zucchini, tomato and mushrooms to
soften, 1 to 2 minutes.
- In a medium bowl beat
together eggs, milk, mustard, seasoned salt and lemon pepper.
Stir in Swiss cheese. Pour over vegetables and cook, without
stirring, over low heat until eggs are just set, about 10 minutes.
- Broil for 2 to 3 minutes
to brown the top. Carefully slide frittata out of skillet and
cut into wedges to serve.
Makes 4 servings.
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