Did you ever stop to taste a carrot? Not just eat it, but taste it? You can't taste the beauty and energy of the earth in a Twinkie. ~Astrid Alauda
Well in this recipe you can certainly see the beauty. The frittata has been described as Italy's version of an open-face omelette. There are many subtle variations of this healthy dish, and today I present you with a lighter version of the classic frittata. Hot or cold, with salad or soup, for breakfast lunch or dinner, it makes a great easy meal. Plus it's a great way to get the kids to eat their veggies. I used a muffin pan in order to make smaller single servings. Plus I love mini foods.
Light Frittata
2 cups grated zucchini
1/2 Roma tomato diced
1/2 Red bell pepper
1/2 cup diced mushrooms
1/2 cup light chopped ham
1/2 cup grated low fat cheese
4 green onions, sliced
1/4 cup sliced baby carrots
1/4 cup fresh parsley
1/2 cup self raising flour
2 eggs very well beaten
fresh ground black pepper
Grated Parmesan cheese for the top
1: Combine zucchini, tomato, bell pepper, mushrooms, ham, cheese, onion and parsley in large bowl.
2: Add Flour, eggs and pepper.
3: Blend well by hand.
4: Spray an 18X28cm ovenproof dish or a 12 muffin pan with a little oil. Spread/divide the mixture evenly into the pan and sprinkle the top evenly with Parmesan cheese.
5: Bake in moderate oven, about 350 for 25-30 minutes or until firm and golden.
Serve with soup or salad. It's also great with a side of fresh fruit and avocado.
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