Mushroom Cherry Tomato and Zucchini Fritatta


    1 medium onion, sliced
    1 zucchini, sliced
    ½ cup Mushrooms sliced
    7-8 baby tomatoes
    4 large eggs
    4 large egg whites
    2 tsp olive oil
    ¼ tsp salt { I use low sodium}
    fresh pepper
    Red chili flakes
    Few basil leaves


    Take 4 whole eggs and break them in a bowl, add 4 egg whites and season them with minimum salt { I use just a little , you can go as per your taste} , Black pepper powder, chili flakes and also add few basil leaves. Whisk them well and keep aside.
    Heat oil in 8” skillete or frying pan. Tip in sliced zucchini, mushrooms and sliced onions and cook for 1-2 minutes on each side, so that these are caramelised on both sides and still remain soft inside.
    Take out skillet from heat and add whisked eggs to this pan, arrange cherry tomatoes cut into half and broil it for 8-10 minutes inside hot oven and serve these fluffy frittata immediately.
    Frittata makes delicious picnic food, so as weather is turning better and in few days it will be so pleasant for outdoor picnics these can make ideal picnic food as they taste excellent even when these are cold.

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