CARROT AND ZUCCHINI FRITTATA A TRICKY WAY TO GET VEGIES INTO THE
KIDS WITHOUT THEM KNOWING – THEY LOVE IT. MAKE MINI VERSIONS IN MUFFIN TRAYS FOR PICNICS OR PARTY FINGER FOOD. PERFECT FOR LUNCHES INSTEAD OF SANDWICHES.
Prep time: 5 minutes Cook time: 20 minutes Total time: 25 minutes Serves: 4 Ingredients
10 eggs ½ cup milk or cream salt and pepper 1 tablespoon olive oil 1 red onion, finely diced 1 carrot, grated 1 zucchini, grated 3 sprigs thyme 50 g cheddar cheese, grated 1. Preheat oven to 200C. Grease a muffin tray. Lightly whisk eggs, milk, salt and pepper in a bowl or jug and put aside. 2. Heat olive oil and cook onion in frying pan over medium heat, stirring for about 2 minutes until onion softens. 3. Add grated carrot and zucchini and cook for a further 4 minutes until the vegetables soften slightly. I like to cook them until they get a bit of colour. 5. Combine vegetables, thyme and cheese with egg mixture and pour into muffin cups. 6. Cook in oven for 15 minutes. To check if it is ready, give it a wobble or touch the top. 94
Peninsula Kids – Winter 2017