Zucchini-Portobello Frittata 10 Portions:
Ingredients:
12 eggs, beaten
1 tea spoon of flour, any kind
1/2 cup of whipped cream or, half-half cream
1 pinch of sugar
3-4 tea spoons of olive oil
1 tea spoon of garlic, paste/chopped
1 cup of marble or, cheddar cheese, shredded
1 cup of green zucchini, thin slices
1 cup of portobello mushroom, thin slices
1/2 cup of (fresh) basil leaves, chopped
1/2 cup of onions, thin wedges
salt-pepper
Method:
First, in a bowl mix and whisk the first set of the ingredients. Strain it using a chinois or china cap. Then, take a greased baking tray. Pour the egg mixture in it. Sprinkle some cheese & salt-pepper. Then, put some zucchini, onions and the p-mushrooms. Bake it in the oven @ 325 Degrees F for about 8 min. then do check it for doneness if not then continue cooking for the next 3-4 more min. or, until it's cooked and fluffy. Sprinkle some basil leaves. Serve hot with a side order of ketch and some toast. Wonderful!
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