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A
simple and flavorsome oven-baked Italian frittata with mushrooms,
grated zucchini and scallion, accented by fresh basil and
Parmesan.
(Read the related
post.)
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Olive
oil, for greasing
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| 8
eggs |
| ½
cup milk |
| 1
scallion (spring onion)—thinly sliced |
| 1
small zucchini—grated |
| 1½
cups thinly sliced mushrooms |
| 2
tablespoons finely chopped fresh basil |
| ½
teaspoon salt |
| ¼
teaspoon freshly ground black pepper |
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½
cup finely grated Parmesan cheese, plus extra for garnishing
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PREHEAT
the oven to 180C/350F. GREASE a large baking dish or any oven-proof
pan with a little olive oil (we like to use a large heavy skillet
with an oven-proof handle). LIGHTLY beat the eggs in a large
bowl, then add the milk. ADD the remaining ingredients and stir
to mix well. POUR the mixture into the prepared dish and bake
for 35 minutes. SPRINKLE with a little grated Parmesan and cut
into wedges to serve.
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