Zucchini and Mushroom Frittata with Creamy Garlic Sauce (Page 3 ) | August 19, 2024

Directions

Prepare the Vegetables:

1. 1. Grate and Chop:
      • Grate the zucchini and carrot. Finely chop the onion and dice the pepper. Slice the mushrooms and mince the garlic.
   2. Sauté the Vegetables:
      • • Heat a little vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
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      • Add the grated carrot, diced pepper, and minced garlic. Cook for another 3-4 minutes until the vegetables begin to soften.
      • Add the sliced mushrooms and grated zucchini. Continue cooking, stirring occasionally, until the vegetables are tender and any excess liquid has evaporated, about 5 minutes. Season with salt and pepper to taste.

Prepare the Frittata Mixture:

3. 3. Mix the Wet Ingredients:
      • In a large bowl, beat the eggs and then whisk in the milk until well combined.
   4. Combine the Dry Ingredients:
      • • In a separate bowl, mix the flour and baking powder (if using). Gradually whisk the dry ingredients into the wet mixture until smooth.

   5. Combine Everything:
      • Stir the cooked vegetables into the egg mixture until well combined.

Cook the Frittata:

6. 6. Cook the Frittata:
      • • Preheat the oven to 180°C (350°F).
        • Lightly grease a baking dish or an oven-safe skillet with vegetable oil. Pour the frittata mixture into the dish.
        • Sprinkle the shredded mozzarella evenly over the top.

   7. Bake:
      • Bake in the preheated oven for 20-25 minutes, or until the frittata is set and the top is golden brown.

Prepare the Sauce:

8. Make the Creamy Garlic Sauce:
   • In a small bowl, combine 3 tbsp sour cream, 2 tbsp mayonnaise, minced garlic, and chopped parsley. Mix well until smooth.

Serve:

9. Serve:
   • • Once the frittata is baked, let it cool slightly before slicing. Serve warm, topped with the creamy garlic sauce.

Cooking Tips

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