by The Booker Tea

Regina’s frittata recipe

Shared with members of the March 2019 meeting in Berlin, Germany.

Regina’s frittata recipe

Regina D.
Print Recipe
Cook Time 35 minutes

Ingredients
  

  • 10 eggs
  • 1/2 cup cream or milk
  • salt & pepper
  • 1 tsp Dijon mustard
  • 4-5 potatoes
  • 2 zucchini’s
  • 3 spring onions finely sliced
  • thyme fresh or dried
  • parmesan cheese

Instructions
 

  • Thinly slice the the potato and zucchini.
  • Layer the potato, zucchini and spring onions in a greased oven proof dish (I used an 8 inch square), seasoning with the salt and pepper and thyme as you go.
  • Repeat the layers until all the vegetables are used. Beat together the eggs, cream/milk, and Dijon mustard.
  • Pour evenly over the layers.
  • Grate some Parmesan over the top, and bake for 30-40 in a preheated 180 degree oven. (You know it’s cooked when it doesn’t jiggle in the middle when shook.)

Notes

If the top is browning too quickly, cover it with foil.