The zucchini and champignon frittata is a delicious side dish that can be prepared in a few minutes. It is a light and tasty dish, perfect to serve either hot or cold. The zucchini and champignon mushrooms pair perfectly with the egg, grated Parmesan cheese, and the aromas of thyme and garlic. Ideal to enjoy during the summer season.
Clean the mushrooms by removing the earthy part, wash them, slice them, and cook them in a pan for about twenty minutes with 30 g of butter and the garlic, which you will then remove.
Add the zucchini (trimmed, cleaned, and cut into thin slices), thyme, salt, and pepper to taste, and continue cooking for about ten minutes, then let it cool slightly.
In a bowl, crack the eggs and beat them with the cheese, 3 tablespoons of milk, and a pinch of salt and pepper.
Add the mushrooms and zucchini, mix well, and pour everything into a non-stick pan where you have melted the butter.
Cook the preparation over moderate heat for a couple of minutes.
Pan
Fork
Bowl
Knife
Italia
| Energy (kcal) | 114.06 |
| Carbohydrates (g) | 1.35 |
| of which Sugars (g) | 0.89 |
| Fat (g) | 8.87 |
| of which Saturates (g) | 4.06 |
| Protein (g) | 6.97 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.07 |
