Zucchini Fritters with Portabella Mushrooms and Poached Egg
Heat butter in a large saucepan over medium heat. Once melted, add mushrooms and cook for 5 minutes or until tender and lightly browned.
Ingredients
- 4 Portabella Mushrooms, thickly sliced
- 50 g butter
- 240 g truss cherry tomatoes, cut into 4 lengths
- 1 /3 cup olive oil
- 350 g zucchini, grated
- 100 g haloumi cheese, chopped
- 1 tsp sweet paprika
- 2 green onions, thinly sliced
- 6 eggs
- 1 /2 cup (75g) self-raising flour
- 1 /3 cup milk
More Like This
Zucchini Fritters with Portabella Mushrooms and Poached Egg Recipe | myfoodbook | Easy zucchini frit
myfoodbook.com.au
Zucchini Fritters with Portobello Mushrooms & Poached Egg | Australian Mushrooms
australianmushrooms.com.au
Healthy Homemade Zucchini Fritters with Portobello Mushrooms and Poached Eggs
foodworks.com.au
Mushroom Zucchini Fritatta Recipe: How to Make It
tasteofhome.com
Zucchini Fritters - Macrostax
macrostax.com
Zucchini Fritters Recipe - (4.5/5)
keyingredient.com
Zucchini Mushroom Frittata - PrettyFood
prettyfood.com
Zucchini Fritters | FOOD MATTERS®
foodmatters.com