Mushroom & zucchini frittata with feta.

As a former egg hater it took frittata’s to convince me that eggs were any good. I still don’t eat them poached, scrambled, or fried, but a frittata packed with vegies will always be an ideal meal. After recently re-introducing eggs back into my diet this was the first thing I made, and the first eggs I’ve eaten in a year. It’s a complete meal on it’s own, a crunchy green salad is about all I serve with it. Of course you can add bacon, leave out the feta, or swap the vegies. That’s the beauty of it. Whatever is in the fridge will do.

VEGETARIAN * GLUTEN FREE * LOW FAT * LOW CARB * HIGH PROTEIN

what you need

Serves 6

  • one brown onion, sliced
  • 3 or 4 large portobello mushrooms {or approx. 250 g button mushrooms}
  • two small zucchini, sliced
  • thyme, fresh or dried
  • 8 eggs, large size
  • salt and pepper
  • 100 g feta cheese

what to do

  • Pre heat the oven to 180 C. Heat a frying pan to a medium-high heat, and add a little olive oil. Gently fry the onions until they begin to soften, then add the mushrooms and zucchini. Turn the heat to high and caramelise the vegetables for about five minutes, then add the thyme.

 

  • Lightly beat the eggs in a small bowl and add a little salt and pepper. Pour into the frying pan and gently move the vegetables around so they are poking through the eggs evenly. Turn the heat down to low, and adjust the temperature so that the eggs set gently without burning. When it starts to look a little bit set then crumble the feta on top. It should take about fifteen minutes until it’s ready for the oven.
  • When there is only a small amount of runny egg on the surface but the frittata appears mostly set when you jiggle the pan it’s time to pop the pan in the oven. Leave it in for about five minutes or so, it will puff up around the edges when it’s done. Give the pan a jiggle to make sure it’s firm. It can be served cold or hot.

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