Pepper Black Ground Bwfo Vegetarian Zucchini Frittata Recipe

About this recipe

This light and fluffy frittata is packed with zucchini, mushrooms, and Swiss cheese, making it a perfect dinner option for vegetarians seeking a quick and satisfying meal.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 50G Pepper Black Ground BWFO
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 3 X 400G Garofalo Chopped Italian Tomatoes
• - Doves Farm Organic Chickpea Flour
• 1 Block Greek Feta Cheese 900g
• NaN Unsweetened Almond Beverage
• - Cooks & Co Sliced Mushrooms
• - Schwartz Garlic Powder 480g

Instructions

1. 1. In a medium bowl, whisk together 1 1/2 cups of egg beaters, 1/2 cup of shredded cheese, 1/4 cup of nonfat skim milk, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Set aside.
2. 2. Lightly spray a 10-inch ovenproof nonstick skillet with cooking oil and heat over medium-high heat.
3. 3. Add 1 diced zucchini, 1 chopped tomato, and 1 can of sliced mushrooms (drained) to the skillet. Cook for 1 to 2 minutes, stirring occasionally, until slightly softened.
4. 4. Pour the egg mixture into the skillet, stirring gently to combine with the vegetables. Reduce the heat to low, cover, and cook for 15 minutes or until the frittata is almost set.
5. 5. Remove the lid and place the skillet under a preheated broiler for 2 to 3 minutes, or until the top is golden and fully set. Remove from the oven and let cool slightly before slicing.
6. 6. Serve warm, cut into wedges. Makes 6 servings.