Vegetable Frittata Bake Recipe NZ

Cook, Eat – Vegetable Frittata Bake

Lockdown times are HEAVY am I right?

I hate food waste on any normal day but, when it’s literally dangerous to go to the store and a massive time suck (hello queuing for the supermarket) my food-waste policy kicks into overdrive.

We had a few courgettes (zucchini) that we needed to use asap and there was a Zucchini Slice recipe on our F45 maintenance menu for the week so, I decided to zhuzh it up and see what happened.

What happened was GOOD and it ticked the boxes for a good fridge clear out which makes me SO happy! So here’s the recipe, give it a go and mod as much as you want as I think it’s pretty forgiving.

Vegetable Frittata Bake Recipe

  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 medium grated courgette
  • 2 medium capsicum, red and green, diced
  • 60g broccoli/cauliflower, broken up into small florets
  • 50g mushrooms diced
  • 100g shredded mozzarella cheese
  • 6 eggs
  • 250ml liquid egg whites (or add 4 more eggs)
  • 50g flour
  • 50g alternative four, I used rice flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. Himalayan salt
  • 1/2 tsp. black pepper
  1. Preheat oven to 180 degrees Celsius and line a baking dish with baking paper.
  2. Add all of the ingredients to a large bowl and mix until well-combined.
  3. Pour into the baking dish and bake for 45-50 minutes, or until cooked through.
  4. Serves four as a standalone dish or divide into smaller portions if serving with a salad and sides.

Comments

comments

Published by

Melissa

I live in rural Auckland, New Zealand. Two boys, one big, one not so big and 2 boy dogs belong to me and I them. I love Coca Cola in all of its sugar-less forms and I love you internet. I take way too many pictures of my kids and collect them all here. This is what I am doing when I should be cleaning or cooking or doing other 'useful' things.