The zucchini and champignon frittata is a delicious side dish to prepare in a few minutes. It is a light and tasty dish, perfect to serve hot or cold. Zucchini and champignon mushrooms pair perfectly with the egg, grated Parmigiano 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 together with 30 g of butter and the garlic, which you will then remove
Add the zucchini (trimmed, cleaned and cut into thin round slices), the thyme, salt and pepper to taste and continue cooking for about ten minutes then let 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 the zucchini, mix well and pour everything into a non-stick pan in which you have melted the butter
Cook the mixture over medium heat for a couple of minutes
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Italy
| 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 |
