Directions:
- Preheat oven to 180°C Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
- Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
- Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
- Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.59 Kcal (744 kJ) | ||
| Calories from fat | 80.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 14% | |
|---|---|---|---|
| Cholesterol | 129.86mg | 43% | |
| Sodium | 183.19mg | 8% | |
| Potassium | 431.03mg | 9% | |
| Total Carbs | 16.48g | 5% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.8mg | 10% | |
| Calcium | 133.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 115.81 Kcal (485 kJ) | ||
| Calories from fat | 52.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 14% | |
|---|---|---|---|
| Cholesterol | 84.68mg | 43% | |
| Sodium | 119.46mg | 8% | |
| Potassium | 281.08mg | 9% | |
| Total Carbs | 10.74g | 5% | |
| Sugars | 3.78g | 23% | |
| Dietary Fiber | 2.11g | 13% | |
| Protein | 6.3g | 19% | |
| Vitamin C | 10.9mg | 28% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.2mg | 10% | |
| Calcium | 87mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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