Zucchini Frittata
Trim the zucchini and cut into thin slices, slice the mushrooms and crack the eggs in a bowl.
- Cook1 h
- Total1 h
- Serves4
- LevelEasy
Ingredients
- 1 cup ground beef skip for the vegetarian version
- 2 tbsp. olive oil
- 2 oz(56g) mushrooms
- 1 zucchini
- 5 eggs
- 4 tbsp. heavy cream or dairy-free cream
- ¼ cup(60ml) almond milk
- to taste salt and pepper
- 1 tsp. fresh dill
Preparation
- Trim the zucchini and cut into thin slices, slice the mushrooms and crack the eggs in a bowl.
- Preheat the oven to 350F (176C).
Method
- Fry the ground beef in a greased skillet over medium heat for about 3-5 minutes or until no.
- longer pink and set aside.
- Heat oil in the same skillet and add the sliced vegetables to the skillet and cook until vegetables and soft and lightly browned.
- While the vegetables are cooking, whisk together the eggs, milk, cream cheese, salt, and pepper.
- Stir in the ground beef back to the skillet and stir to combine.
- Pour the egg mixture over the vegetables and whisk to well combine, top with dill.
- Place the pan in the preheated oven and bake at 350F (176C) for 15-20 minutes or until set.# Let it stand for 4-6 minutes then slice and enjoy!
