Description
Zucchini, mushrooms and cherry tomatoes baked in a lovely frittata with a zing of Asiago cheese!
Ingredients
- 2 Tablespoons Olive Oil
- 1 cup Mushrooms, Sliced
- ½ whole Zucchini, Sliced
- 6 whole Grape Tomatoes, Sliced In Half
- 4 whole Eggs, Beaten
- ½ cups Asiago Cheese, Shredded
- ½ cups Milk
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 2 whole Green Onions, Chopped
- 1 teaspoon Fresh Rosemary, Chopped
Preparation
Preheat oven to 425ºF.
Over medium-high heat, pour olive oil into a 10 inch fry pan (non-stick or a pan that is oven safe). Saute mushrooms for 4-5 minutes. Slice zucchini in half longways, then slice into half moons. Add zucchini to mushrooms in pan. Slice 6-8 grape or cherry tomatoes in half and add to pan. Cook an additional 3-4 minutes.
While the veggies are cooking, mix 4 eggs in mixing bowl with 1/2 cup of milk and the cheese. Slowly pour over the veggies in pan. Let cook over medium heat for 2 minutes. Sprinkle with salt and pepper and green onions over top. Transfer to oven for exactly 10 minutes.
Remove pan from oven and use a rubber spatula to loosen the frittata around edges and underneath. Invert plate over top of a plate and flip. Place another plate on top and flip (to make your frittata right side up). Slice into wedges and sprinkle with rosemary before serving.
