Venison Vegetable Frittata

Author: Administrator Whitetails
1/2 lb. ground venison
Salt, black pepper and cayenne pepper
1/4 cup unsalted butter, divided
3 tablespoons minced shallots
1 tablespoon minced garlic
1 lb. fresh button mushrooms, sliced
1/2 cup diced fresh zucchini
8 eggs, room temperature
1/2 lb. fresh spinach leaves, torn or chopped
1 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Preparation: Cook venison in large skillet over medium heat until no longer pink, stirring to break up. Season to taste with salt, black pepper and cayenne pepper; set aside. In large omelet pan (minimum 12 inches), melt 2 tablespoons of the butter over medium heat. Add shallots and garlic and cook for about 3 minutes. Add mushrooms and zucchini. Saut

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