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- 1 cu. raw mushrooms
- 1 cu diced raw zucchinni
- 2-3 tbs. extra virgin olive oil
- 1/2 cu. beef salami
- 3 eggs beaten
- 1/4 cu. diced cheddar cheese
- 1/4 cu. shredded mozzarella cheese
In medium sauce pan heat to about 6 or right above medium heat. Add your mushrooms, zucchini and salami in sauce pan till the zucchini brightens in color slightly. Then add your beaten 3 eggs over saute mixture. Lower heat to low-medium about 3 and cook till the doneness of the egg mixture starts to fluff a bit. Add your chopped cheddar cheese to the top of the frittata and flip. Brown the bottom of the frittata and add shredded mozzarella cheese to the top of the fritatta. Allow cheese to melt slightly and plate an serve. Enjoy!
This recipe came from my inspiration from zucchini and love of eggs. Seasonal vegetables and the idea that less is more inspires creativity. I have always been told its not about how much you have but what you can do with what you have got.
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