Zucchini Mushroom And Egg White Frittata
|Heavy cream||1⁄4 Cup (4 tbs)|
|Basil||2 Tablespoon (For Garnish)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Kosher salt||To Taste|
|Olive oil||1 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Garlic||1 , minced|
|Mushrooms||6 Ounce, cleaned and sliced|
|Zucchini||1 Medium, grated|
|Tomato||1 Medium, diced|
Preheat oven to 350 degrees.
In a large bowl, whisk the eggs and the cream until fluffy. Fold in the basil, cheese and salt and pepper. Meanwhile, in a medium, ovenproof non-stick skillet, heat the olive oil and butter over medium heat and sauté the garlic, mushrooms and zucchini until tender, about 6 minutes. Add in the tomatoes and sauté for one more minute. Pour the egg whites into the pan and regulate the flame so the eggs don’t brown. Cook just until eggs start to set, then throw the whole thing in the oven for about 3 minutes, until golden and puffy. Remove from the pan and cut into wedges. Garnish with basil and tomatoes. Serve hot or at room temperature.
* Stack the basil leaves flat, one on top of the other, then roll them lengthwise into a “cigar.” Starting at one end and working across, thinly slice the leaves into fine ribbons and give them a quick toss to separate.
*Never run mushrooms under water. They’re like little sponges and will soak up all that liquid and become waterlogged. Simply wipe them with a damp cloth, or dust them off with a pastry brush.