Ingredients for Carrot And Zucchini Frittata
- 1 cup carrots
- 1 cup zucchini
- ½ cup onion
- 2 cloves garlic
- ½ cup cheddar cheese
- 2 tablespoons vegetable oil
- 6 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- Self Rising Flour
- 2 tablespoons all-purpose flour
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How to Make Carrot And Zucchini Frittata
- Preheat oven to 180°C (350°F). Lightly grease a deep 23cm (9-inch) pie dish.
- Grate 1 cup carrots, 1 cup zucchini, ½ cup onion, 2 cloves garlic, and ½ cup cheddar cheese into a large bowl.
- In a separate bowl, whisk together 6 large eggs, 2 tablespoons vegetable oil, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme.
- Add the grated vegetables and cheese to the egg mixture. Gently stir to combine.
- Add 2 tablespoons all-purpose flour and stir until just combined. Do not overmix.
- Pour the batter into the prepared pie dish.
- Bake for 45-50 minutes, or until the frittata is golden brown and set in the center. A knife inserted into the center should come out clean.
- Let cool slightly before slicing into wedges and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
43g
Fat
65g
Carbs
13g
