Tuna-Zucchini Frittata - cooking recipe

Ingredients

3 Tbsp. butter or margarine, divided
2 c. sliced mushrooms
4 eggs
2 Tbsp. milk
2 c. shredded zucchini (about 2 medium; do not pare)
1 (6 1/2 or 7 oz.) can tuna in oil
1/2 tsp. salt
2 tsp. lemon juice
1/4 tsp. dried leaf tarragon

Preparation

Melt 2 tablespoons butter in 8 or 9-inch skillet.
Add mushrooms and cook until tender, 3 to 5 minutes.
In large bowl, beat eggs with milk.
Add mushrooms zucchini, tuna, salt, lemon juice and tarragon.
Mix well.
Melt remaining 1 tablespoon butter in skillet.
Pour in tuna mixture.
Cook over low heat to medium heat, without stirring, until frittata is set on bottom.
Place under broiler and cook just until top is set, about 3 minutes. Serves 4.