Both lil sunshine and myself have been a little under the weather lately so I wanted to make something soft and mushy yet packed with loads of vegetables and a frittata came to mind. Did a quick search in my fridge and settled on a yellow zucchini, carrot, spinach, sweet potato combination. Absolutely LOVE the colours!
Adapted from the original recipe found here
Sweet Potato Zucchini Frittata Fingers
Ingredient (makes 6)
1/2 cup yellow zucchini (grated)
1/2 cup carrot (grated)
1/2 cup sweet potato (diced/grated)
1/3 cup baby spinach (rough chopped)
2 eggs, lightly whisked
1/4 cup mild cheddar (as desire)
1 tablespoon plain flour, sifted
Some garlic and onion
Method
Stir fry onion, garlic, zucchini, sweet potato, carrot and spinach in olive oil until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
Combine vegetable mixture, egg, cheese, and flour and mix well.
Scoop vegetable mixture into muffin tray and bake at 170 degrees for 15 min or until brown. Cool and serve.
Taste great with yoghurt.
Do you use muffin tray or baking tray for this?
ReplyDeleteIs it okay to omit flour?
hi if I can recall, I used a longish loaf pan . for the flour , it helps to make it less flimsy /soft but sure you can omit it if you like .
ReplyDelete