zucchini and herb frittata w roasted balsamic tomatoes
RECIPE: Zucchini and herb Frittata - Gluten free and vegetarian
3 zucchini's - grated
1 brown onion - grated or minced in food processor
1/4 cup mint - roughly chopped (loosely packed)
1/4 cup of basil - roughly chopped (loosely packed)
1/4 cup parsley - roughly chopped (loosely packed)
1 small lime - zest and juice
4 free range eggs - lightly whisked
1/2 cup low fat ricotta
2 tablespoons of plain gluten free flour
3/4 cup frozen peas
2 pinch's of sea salt
pinch of pepper
- Preheat oven to 180C and spray oil a round 25cm tin and line just the base with a round piece of baking paper
- Get the grated zucchini and squeeze most of the excess liquid out. Put zucchini into a large bowl with the rest of the ingredients.
- Pour into tin and cook for 40-45 minutes. Let cool before you flip it out. I flip onto a dinner plate and then back onto a platter that I want it served on.
Roasted Balsamic Tomatoes are simply any type of tomatoes splashed with balsamic, oil and sprinkled with sea salt. Then roasted for 10-15 minutes. They are sweet and juicy and go so well with this frittata.