Super Easy Vegie Frittata
A really easy and gluten-free frittata
Ingredients
Any veggies you can tolerate
I stick to
- Zucchinis
- Pumpkin
- Carrots
- Eggplant
- Tomatoes
- 8 eggs
- Cheese: edam/tasty plus parmesan
- Quark (optional)
Method
- Peel all veggies and thinly slice.
2. Preheat oven to 180 C
3. Get a shallow baking dish (porcelain) and line with baking paper
4. Layer all veggies in a pan.
5. Start with one full layer of each veggie.
6. Once the first layer of each is complete, top with a layer of cheese. Then repeal with veggies until you get near the top of the dish.
7. Beat the 8 eggs and mix with quark (a few tbsp should do).
8. Add Himalayan sea salt and pepper.
9. Pour mixture over the veggies, it should sit near the top, nice and level.
10. Top with more cheese and sprinkle grated parmesan to finish.
11. Bake for approx 30 minutes.
12. Time will vary depending on ovens, so watch for cheese going nice and brown
The longer you cook this dish, the softer the veggies will be.
Submitted by MaryJane
Prep time
Less than 15 minutes
Cooking time
50-60 mins
Serves
This recipe serves 2