Zucchini and Mushroom Frittata with Creamy Garlic Sauce (Page 3 ) | August 19, 2024
Annonce:
Directions
Prepare the Vegetables:
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- Grate and Chop:
- Grate the zucchini and carrot. Finely chop the onion and dice the pepper. Slice the mushrooms and mince the garlic.
- Sauté the Vegetables:
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- Heat a little vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Advertisement:- Add the grated carrot, diced pepper, and minced garlic. Cook for another 3-4 minutes until the vegetables begin to soften.
- Add the sliced mushrooms and grated zucchini. Continue cooking, stirring occasionally, until the vegetables are tender and any excess liquid has evaporated, about 5 minutes. Season with salt and pepper to taste.
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- Grate and Chop:
Prepare the Frittata Mixture:
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- Mix the Wet Ingredients:
- In a large bowl, beat the eggs and then whisk in the milk until well combined.
- Combine the Dry Ingredients:
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- In a separate bowl, mix the flour and baking powder (if using). Gradually whisk the dry ingredients into the wet mixture until smooth.
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- Combine Everything:
- Stir the cooked vegetables into the egg mixture until well combined.
- Mix the Wet Ingredients:
Cook the Frittata:
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- Cook the Frittata:
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- Preheat the oven to 180°C (350°F).
- Lightly grease a baking dish or an oven-safe skillet with vegetable oil. Pour the frittata mixture into the dish.
- Sprinkle the shredded mozzarella evenly over the top.
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- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the frittata is set and the top is golden brown.
- Cook the Frittata:
Prepare the Sauce:
- Make the Creamy Garlic Sauce:
- In a small bowl, combine 3 tbsp sour cream, 2 tbsp mayonnaise, minced garlic, and chopped parsley. Mix well until smooth.
Serve:
- Serve:
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- Once the frittata is baked, let it cool slightly before slicing. Serve warm, topped with the creamy garlic sauce.
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