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Vegetable And Swiss Frittata

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, H, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 1 tablespoon 15ml Zucchini - shredded (small)

  3. 1 tablespoon 15ml Ripe tomato - chopped (large)

  4. 4 oz 113g Fresh mushrooms - sliced

  5. 1 oz 28g Onion - diced (small)

  6. 6 Eggs - beaten

  7. 1/4 cup 59ml Milk

  8. 1 teaspoon 5ml Dijon mustard

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/2 teaspoon 2 1/2ml Lemon pepper blend

  11. 2 cups 292g / 10oz Grated Swiss cheese

Instructions Jump to Ingredients ↑

  1. Melt butter in an oven-safe non-stick skillet. Saute zucchini, tomato, onion and mushrooms for about 2 minutes.

  2. Combine beaten eggs, milk, mustard, salt, lemon pepper and grated Swiss cheese. Pour into the skillet and cook over low heat for about 12 to 15 minutes. Transfer to broiler for 2 to 3 minutes or until top is browned.

  3. Cut in wedges and serve.

  4. This recipe yields 4 servings.

  5. Description:

  6. "A frittata is like a sturdier, more substantial omelette. Don't limit this recipe to breakfast. It also makes a great lunch entree or a light dinner."

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