Frittata Con Legume
|Olive oil||3 Tablespoon|
|Onion||1⁄2 , chopped|
|Mushrooms||8 , sliced|
|Zucchini||1 , thinly sliced|
|Asparagus||4 , peeled and chopped|
|Tomato||1 , chopped|
Heat the oil in a large frying pan and cook the onion for 5 minutes, then add the mushrooms, zucchini and asparagus and cook another 5 minutes.
Add tomato and half the seasonings and cook for 2 minutes.
Beat the eggs with the remaining salt and pepper.
Mix the flour and milk together and whisk into the eggs.
Pour mixture into the pan, and when the bottom begins to cook, lift the edges to let the liquid run down the side and cook too.
When no more liquid remains and the bottom is lightly browned, hold a plate firmly over the top of the pan with one hand, and turn the pan upside down with the other so that the frittata lands on the plate.
Then slip it back in the skillet, cooked side up, and brown on the other side briefly.
Cut in wedges and serve.