Recipe of the Week: July 29, 2015

Carrot, Zucchini and Parsnip Frittata Fingers

Ingredients:

• Melted butter, to grease
• 2 tsp. olive oil
• ½ cup firmly packed grated green zucchini
• ½ cup firmly packed grated carrot
• ½ cup firmly packed grated parsnip
• 2 green shallot ends, trimmed and finely chopped
• 3 eggs, lightly whisked
• 1/3 cup coarsely grated cheese of choice
• 2 Tbsp. finely chopped fresh or 1 tsp dried parsley
• 1 Tbsp. flour, sifted

Preparation:

1. Preheat oven to 350 degrees. Brush a shallow, square cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots. Cook, stirring for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve. May be frozen for refrigerated for future breakfasts or snacks!

Nutrition Facts: per “finger”

• 190 calories
• 3 g fat
• 1.5 g carbohydrate
• 2.5 g protein