Zucchini and mushroom frittata
Allergen – Contains eggs, gluten and dairy. Nut free. Vegetarian.
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g
V
Vegetarian
SF
Soy free
NF
Nut free
FS
Fish and shellfish free
Main meal
Snack
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 180oc.
- In a pot or pan, heat the oil, fry off the onion, zucchini and mushroom, until well reduced and the liquid has evaporated.
- Mix the eggs, cheese, parsley and thyme together, add the slightly cooled mushroom mix and combine well.
- Pour into a deep lined gastronorm tray or baking dish.
- Bake for 30-45 minutes depending on the size and depth. Until set and browned on top.
- Serve hot or cold.
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