Frittata – the quiche without the pastry – that’s how I like to think of it – all the good stuff without the extra calories!!! This is a nice combination of flavours, originally from an Australian Womens Weekly cook book with modifications!
Hints & Tips
- Make it on the day or a the day before. Let it cool before slicing!
- GF, SF, Veg.
- Category: Baking & Roasting, Entree, Gluten Free, Side Dishes, Sugar Free, Vegetables, Vegetarian
Ingredients
- 1 tablespoon Olive Oil
- 3 tablespoons Parmesan Cheese, Finely Grated (Extra)
- 2 tablespoons Polenta
- 2 tablespoons Fresh Mint, Finely Chopped
- 50 grams Parmesan Cheese, Finely Grated
- 150 grams Fetta Cheese, Crumbled
- 125 milliliters Cream
- 8 Eggs, Beaten Lightly
- 2 Small (400g) Leeks, Sliced Thinly
- 2 Medium (250g) Zucchini, Thinly Sliced
- 6 Cloves Garlic - Crushed
- 1 Brown Onion, Finely Diced
- 20 grams Butter
- 50 grams Fetta Cheese, Crumbled (Extra)
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease and line the base and sides of a 23cm square cake tin with baking paper.
- Heat olive oil and butter in a large frying pan. Add the onion and fry until golden brown. Add the garlic and fry for 3 minutes.
- Add the zucchini and leek. Cook, stirring until the leek is soft. Transfer to a bowl to cool.
- Add egg, cream, cheeses and mint to a bowl and mix well. Add the zucchini and leek mixture and stir to combine.
- Combine polenta and extra cheeses in a bowl.
- Pour mixture into cake tin and sprinkle with polenta mix.
- Bake for 40 minutes or until set.
- After 40 minutes, check the centre - if it is not set, bake for another 10 minutes and check again. If you feel the top is getting too brown, cover with foil.
- Cool in pan and cut into pieces when ready to serve.
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