Zucchini Parmesan Frittata

Vegetarian
60 mins 
Serves 4 
Gluten Free 
Vegetarian 
Frittatas are wonderfully versatile. Make up the full recipe, slice and then keep in your fridge for a couple of days. You can serve warm with salad for lunch, or cold as a packed lunch to take to work or enjoy on a picnic. You can of course also enjoy for brekkie or even a light supper. It really is an anytime meal.

You can pop any vegies you have into a frittata. We have used zucchini and tomato, but you can substitute or add roast capsicum, eggplant, mushrooms and boost the protein further if you like with smoked salmon, ham or tuna.

Add a big salad to boost the plant content and if you have carb blocks to use some wholegrain toast.

Blocks per serve: 1 PLANT, 1 PROTEIN, 1 FAT
PER SERVE: Energy 1185kJ, 19g protein, 17g fat (7g monounsaturated, 2g polyunsaturated, 5g saturated fat), 12g carbohydrate, 3g fibre

INGREDIENTS

1 small onion, finely chopped
1 clove garlic, finely chopped
2 zucchinis, sliced
1/4 cup basil leaves
150g cherry tomatoes, halved
1/4 cup parmesan cheese, grated
8 free-range eggs, lightly beaten
2 cups grated sweet potato
1 tb extra virgin olive oil
Salt and freshly ground pepper to taste

METHOD

Step 1

Preheat oven to 180°C. Lightly grease a 20cm cake tin and line the base with baking paper.

Step 2

Heat the extra virgin olive oil in a non-stick fry pan and sauté onion and garlic for 4 mins or until soft. Add the sweet potato and zucchini and cook until softened slightly.

Step 3

Transfer the vegetable mixture to a bowl and cool slightly. Mix in basil and cheese, and season with salt and pepper. Stir to combine evenly. Fold in eggs and pour into tin, smooth the surface.

Step 4

Arrange cherry tomatoes over mixture, cut side up, and press in gently. Bake for 45 mins.

Step 5

Leave in the tin until cool enough to handle and then invert onto a plate.

Step 6

Cut into wedges and serve.