Carrot, Zucchini & Parsnip Frittata Fingers Recipe

Name: Carrot, Zucchini & Parsnip Frittata Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: melted butter, to grease; 2 teaspoons light olive oil; 80 g grated green zucchini (1/2 cup, firmly packed); 60 g grated carrots (1/2 cup, firmly packed); 50 g grated parsnips (1/2 cup, firmly packed); 2 green shallots, ends trimmed, finely chopped; 3 eggs, lightly whisked; 40 g coarsely grated jarlsberg cheese or 40 g tasty cheese; 2 tablespoons finely chopped fresh parsley; 1 tablespoon plain flour, sifted

Servings: persons

melted butter, to grease
2 teaspoons light olive oil
80 g grated green zucchini (1/2 cup, firmly packed)
60 g grated carrots (1/2 cup, firmly packed)
50 g grated parsnips (1/2 cup, firmly packed)
2 green shallots, ends trimmed, finely chopped
3 eggs, lightly whisked
40 g coarsely grated jarlsberg cheese or 40 g tasty cheese
2 tablespoons finely chopped fresh parsley
1 tablespoon plain flour, sifted

1
Preheat oven to 180u00b0C Brush a shallow, square 18.5cm (base measurement) 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, and 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.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: melted butter, to grease, 2 teaspoons light olive oil, 80 g grated green zucchini (1/2 cup, firmly packed), 60 g grated carrots (1/2 cup, firmly packed), and more.

Yes, Carrot, Zucchini & Parsnip Frittata Fingers falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot, Zucchini & Parsnip Frittata Fingers

How did you like this recipe?

Frequently Asked Questions