Carrot and Zucchini Frittata |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This comes from Lisa Lintner's Vegetables cookbook. She suggests adding a little chopped ham as a variation, or replacing some of the carrot with sweet potato. Ingredients:
5 medium carrots |
6 medium zucchini |
1 large onion |
2 garlic cloves |
125 g cheddar cheese |
1/2 cup vegetable oil |
5 eggs, lightly beaten |
salt |
pepper |
1 teaspoon thyme |
3/4 cup self-rising flour |
Directions:
1. Preheat the oven to 180°C Lightly grease a deep 23cm pie dish.
2. Grate the carrots, zucchini, onion, garlic, and cheese into a large bowl.
3. Stir n the vegetable oil, lightly beaten eggs, salt, pepper, and thyme. Add the sifted flour and stir until combined and smooth. Spoon into the prepared dish.
4. Bake for 45 minutes or until golden brown and cooked in the centre. Cut into wedges and serve immediately.
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