Zucchini & Mushroom Frittata

Make in a one pan, ideal to take to a picnic or barbeque.
Easy to make and gluten free!

You will Need

2 tablespoons of Extra Virgin Olive Oil
1 small Onion (or1/2 a large one) chopped finely
1 Zucchini, preferably small (about 220g) thinly sliced
100g of button mushrooms - about 10 - halved
3 tablespoons of Parsley washed and chopped
2 tablespoons of Basil, roughly torn leaves
6 beaten large free range eggs
150g of Feta, crumbled
Salt and Pepper to taste

This can all be cooked in your favourite frypan - about 22/25cms.
Heat the oil over a moderate heat, add the onion, stir well, add the mushrooms,
stir well and then add the sliced zucchini. Season to taste with salt and pepper
Cook for about 5 minutes stirring occasionally.
Add chopped herbs, followed by the gently pouring all the beaten egg mixture over
Crumble the Feta all over the top.
 Cook covered on a moderate heat for about 5 minutes until just setting.
Finish off under a pre-heated grill until bubbling and set or place in a pre-heated 180c oven,
again for about 5 minutes till set.
An ideal dish for a picnic - take in the pan and decant, if necessary onto a platter when you are ready to eat.

24th November 2006