Zucchini Mushroom Frittata
Serve this flavorful zucchini, mushroom and Swiss cheese frittata, garnished with sliced, vine-ripened tomatoes and fresh basil. A great dish for brunch or supper.
6 large eggs
1/2 cup shredded Swiss cheese
1/4 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 small zucchini, sliced
1 tomato, chopped
1 (4-ounce) can sliced mushrooms, drained
1 tomato, sliced for garnish
1 to 2 tablespoons chopped fresh basil leaves for garnish
- In a medium bowl combine eggs, cheese, milk, seasoned salt, garlic powder and pepper; set aside.
- In a 10-inch ovenproof nonstick skillet heat the olive oil over medium-high heat, sauté zucchini, tomato and mushrooms until tender. Pour in egg mixture, stirring well. Cover and cook over low heat for 15 minutes or until cooked on bottom and almost set on top. Remove lid and place skillet under preheated broiler for 2 to 3 minutes or until desired doneness. Slide onto serving platter; cut into wedges to serve.
- Garnish with tomato slices and basil.
Makes 6 servings.