Zucchini and Mushroom Frittata Recipe

Ingredients

Serve 4

• 10 oz/300 g cultivated white mushrooms

• 2 cloves garlic, lightly crushed but whole

• 4 tbsp butter, cut up    

• 2 zucchini/courgettes, thinly sliced

• 1 sprig thyme, finely chopped                   

• salt and freshly ground black pepper to taste

• 8 eggs

• 1/3 cup/40 g freshly grated Parmesan cheese

• 3 tbsp milk

• 2 tbsp sesame seeds

Method:

1. Clean the mushrooms and wash away any dirt. Slice thinly.

2. Sauté the mushrooms and garlic in half the butter in a large frying pan over low heat for 20 minutes, or until tender.

3. Discard the garlic and add the zucchini and thyme. Season with salt and pepper. Cook for 10 minutes.

4. Break the eggs into a large bowl and beat until frothy. Stir in the Parmesan and milk. Season with salt and pepper.

5. Pour over the mushrooms and zucchini and cook for 4-5 minutes, or until set. Sprinkle with the sesame seeds.

6. Turn the frittata carefully and cook for 4 minutes more. It should be firm and lightly browned on both sides. Serve hot.