Spoonful

March27th

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Zucchini Frittata

Chances are if you were growing up or had children during the 80’s, you were a lover of the Australian Women’s Weekly magazine and recipes.  I can still remember shopping days with my Mum, list in hand ticking off every item and when we finally arrived at the checkout – in went this week’s edition with next week’s dinner inside.

Even now when I visit, I still find magazines at the side of her favourite chair, dog eared or written on and i’m not sure the women of today are too far removed from our 80’s Mums.  We might search for our recipes online or learn them from our favourite Masterchef contestant, but aren’t we all searching for the same thing? Food that is big on flavour, ticks all the nutrition boxes and uses very little of our precious time.

This recipe has been a permanent fixture in the Crew family for as long as I can remember, I can almost guarantee you will make it part of yours too.

Zucchini Frittata

(originally Zucchini Quiche but everyone keeps telling me “it’s not a quiche without pastry!”)

First things first, preheat your oven to 180 °c (356F) and lightly grease a pie/slice dish. Now, let’s talk meat.  Typically we add bacon to this but you can substitute with chicken or any cured meat.  My partner and I add spicy chorizo sausage for an extra kick.

Hand slice

6 slices of middle bacon (just the large round piece) and 1 chorizo sausage

Into a food processor (or you can grate by hand if you prefer)

2 x medium zucchini, 2 x medium carrots, 1 leek, 3 large mushrooms, handful of spinach

Into your mixer

6 eggs, ¼ cup of olive oil, 1 cup of self-raising flour, 2 tsp of Dijon mustard.  You can also add salt and pepper now or allow others to season to their own liking.

Once all of your vegetables are chopped, add them to your mixer and switch on slow speed, (2 – 3mins).  Pour into your dish and cook for 45mins.  It is best to let the frittata to cool completely (and reheat later) otherwise removing it from the dish straight away can leave you with a slightly soggy bottom.

This meal takes less than half an hour to prepare, it is perfect for nights when you need something light and quick.  We also love it for lunches through the week at work or even as a twist on the normal eggs & bacon breakfast – your possibilities are endless!

(well, almost) S x

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