Mushroom, Zucchini, And Goat Cheese Frittata

1. 1

   Preheat oven to 350 degrees F. Preheat a skillet to medium-high.

2. 2

   Add 1 tablespoon oil to the hot skillet, then add the shallot. Saute for 2 minutes. Then add the garlic and toss.

3. 3

   Add the sliced mushrooms. Carefully add the truffle oil, if desired. Saute the mushrooms for 5-10 minutes, until deep brown, to render out the moisture. Finally, add the zucchini to the skillet and saute another 2-3 minutes. (Truffle oil is POTENT-use it sparingly.)

4. 4

   Transfer the veggies to a plate and wipe the skillet with a paper towel.

5. 5

   Put the skillet back over high heat with the remaining 2 tablespoons oil. Mix eggs and milk with salt and fresh pepper. Whisk until frothy.

6. 6

   Briskly swirl the skillet around as you pour the egg mixture in-this creates a crust on the outer edge. Then add the mushroom and zucchini mixture back to the skillet and crumble the goat cheese over the top.

7. 7

   Remove from heat and place in the oven for 15-20 minutes until cooked through. Slide out of the pan onto a cutting board and cut into wedges. Garnish with green onions.

* Per serving · 4 servings · Values may vary.