Mushroom, zucchini and basil frittata
A simple and flavorsome oven-baked Italian frittata with mushrooms, grated zucchini and scallion, accented by fresh basil and Parmesan.

Olive oil, for greasing

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

½ cup finely grated Parmesan cheese, plus extra for garnishing



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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