Easy vegetarian frittata
This frittata is a quick and easy way to get your daily vegetable intake – and it’s also gluten free. A good option for a light lunch or serve along your choice of meat or chicken for a healthy dinner.
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
Ingredients
- 8 eggs
- 2 cups grated tasty cheese
- ¼ cup milk
- 1 large or 2 small zucchinis
- ½ butternut pumpkin
- 1 – 2 carrots
- 1 eggplant
- 1 – 3 tomatoes
- Parmesan cheese to finish
Note: you can use any vegetable that you have in the fridge. If any of those listed about are flare foods for you, please omit them or replace them with an alternative item.
Prep Time
15 minutes
Cooking Time
30 minutes
Serves
6-8
Method
- Preheat your oven to 180c
- Peel the carrot and cut the skin off the pumpkin. Using a sharp knife or mandolin, cut the vegetables into thin slices*
- Line a baking dish (preferably porcelain) with baking paper. Alternatively you can grease it with butter for a much richer result
- Place one layer of each vegetable in the dish
- Once the first layer is complete, top with tasty cheese
- Repeat layering the vegetables and cheese leaving approximately 1 inch from the top of the dish
- Beat the eggs and milk until combined and season with sea salt and pepper
- Pour the egg mixture over the vegetables ensuring they are completely covered
- Top with more tasty cheese and sprinkle grated parmesan to finish
- Bake for approx. 30 minutes, until golden brown. Remove from the oven and set aside to cool slightly before serving
*Thinner slices ensure the crisper vegetable like carrot and pumpkin will soften during the baking process
Thanks to CCA Supporter MaryJane for sharing her recipe
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.