Baked mushroom, zucchini and basil
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 free-range eggs
1 scallion — thinly sliced
1 zucchini — grated
8 medium-size portobello mushrooms — thinly sliced
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 350°F/180°C. GREASE
a large baking dish or any oven-proof pan with a little olive oil
(we like to use a large frying pan with an oven-proof handle).
LIGHTLY beat the eggs in a large bowl. 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.