Oyster Mushroom and Zucchini Frittata

Ingredients

• 6 Eggs
• 150 ml milk (1.5% fat)
• Salt
• Pepper
• nutmeg
• 300 g zucchini (2 zucchinis)
• 250 g Oyster mushrooms
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 4 sprigs oregano
• 30 g Parmesan

Instructions

1. 1.

   Whisk eggs and milk together, seasoning with salt, pepper, and freshly grated nutmeg.

2. 2.

   Wash, trim, and halve zucchini lengthwise; slice into thin ribbons. Clean mushrooms and tear into small pieces.

3. 3.

   Peel shallot and garlic; dice finely.

4. 4.

   Heat olive oil in an oven-safe skillet over medium heat. Sauté shallot and garlic until translucent. Add mushrooms and zucchini, cooking for 3–4 minutes; season with salt and pepper.

5. 5.

   Pour the egg mixture over the vegetables, letting it set briefly before transferring the pan to a preheated oven at 180 °C (160 °C fan‑forced). Bake for about 15 minutes until golden brown.

6. 6.

   Meanwhile, wash oregano, shake dry, and pluck leaves. Grate Parmesan.

7. 7.

   Slice the frittata into portions and garnish with oregano leaves and grated Parmesan.