Prep Time: 10 minutes
Baking Time: 8-10 minutes
2 Tbsp (30 mL) butter
1/2 tsp (2 mL) ground Windsor® Roasted Garlic with Sea Salt (Grinder)
1 cup (250 mL) sliced mushrooms
1 cup (250 mL) diced red pepper (1 medium)
1 cup (250 mL) thinly sliced zucchini (1 medium)
1/2 tsp (2 mL) each ground Windsor® Extra Coarse Sea Salt and ground Black Peppercorns (Grinders)
2 green onions, thinly sliced
2 Tbsp (30 mL) chopped fresh parsley
1/2 cup (125 mL) shredded Asiago (or Italian blend) cheese, divided
Heat oven to 350° F (180° C).
Melt butter in large (10-inch/25 cm) well-seasoned or non-stick frypan. Stir in Roasted Garlic Salt.
Add mushrooms, red pepper, and zucchini; cook over medium heat 5 minutes, stirring frequently, or until softened.
Whisk eggs lightly with Salt and Pepper; add green onions and parsley.
Stir in egg mixture and half of the cheese. Reduce heat to low and cook 5 minutes or until bottom is set but top is still runny. Gently lift sides of frittata occasionally to let uncooked mixture run underneath.
Transfer frypan to oven; bake 8-10 minutes, or until set. Sprinkle with remaining cheese and place under broiler for 1 minute or until cheese is melted.
Remove from oven, let stand 5 minutes before transferring to a serving platter.
Finish with additional ground Black Peppercorns.
Makes 6 servings.
Tip: If frypan has plastic handle, wrap handle in foil before transferring to oven.