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.