Zucchini and mushroom frittata
Instructions
Peel the mushrooms, depriving them of the earthy part, wash them, slice them up and, in a saucepan, Cook for about twenty minutes together with 30 g of butter and garlic, then eliminate.
Add the courgettes (check, clean and cut into thin slices), thyme, salt and pepper to taste, and continue cooking for about 10 minutes, then let cool.
In a bowl, shelled eggs and beat them with cheese, 3 tablespoons of milk and a pinch of salt and pepper.
Add mushrooms and Zucchini, stir well and pour in a non-stick pan where you did melt the butter.
Cook preparing to fire moderated for a couple of minutes, then sprinkle with the sesame oil, cover it with a lid and gilds it until it will be firmer.
Place the Pan under the grill of the oven (making sure to coat the foil Pan) and cook until it is golden frit.
