Servings: 6
Calories: 216kcal
Ingredients
- 8 egg
- 1 cup squash sliced thinly
- 1 cup mushroom sliced thinly
- 4 tbsp shallots chopped
- 3 tbsp parsley chopped
- ⅛ pound goat cheese sliced between ⅛ and ¼ inch.
- 4 tbsp mozzarella shredded
- 3 tbsp olive oil extra virgin
- 2 tsp salt
- 1 tbsp pepper black
Instructions
- Gather all your ingredients and start chopping the shallots, zucchini and mushroom (see notes).
- Heat some EVOO In a cast iron skillet. When the oil shimmers, add the shallots and cook them until translucent. Add the mushroom and zucchini. Cook until just tender.
- In the meantime in a bowl, whisk together the eggs, the parsley, the mozzarella, salt and pepper (see notes).
- When the veggies are cooked, add the egg mixture and cook on the stovetop until the edges start to become firm.
- Add this pint add the slices of goat cheese and place the cast-iron skillet in the oven at 355°F (180°C) for 15 minutes, until the Frittata is set.
- Remove it from the oven. Let it cool and then slices it ans serve it sprinkled with additional parsley (see notes).
Notes
- Chop the vegetables thinly so that they will cook faster. Try to distribute them evenly as you will not be able to move them around once the eggs are in it.
- Combine all the ingredients of the eggs mixture using a whisk tool, so that you will be able to incorporate a bit of air that will help your frittata to build up.
- Be careful when you remove the cast-iron skillet from the oven as the handle will be very hot. Place a silicone handle and a towel close to the oven, as a reminder to use them.
Nutrition
Serving: 1slice | Calories: 216kcal | Carbohydrates: 6g | Protein: 9g | Fat: 18g | Sodium: 887mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3165IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 1mg
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