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    You are in: Home / Australian / Carrot and Zucchini Frittata Recipe
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    Carrot and Zucchini Frittata

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Sara 76's Note:

    This comes from Lisa Lintner's "Vegetables" cookbook. She suggests adding a little chopped ham as a variation, or replacing some of the carrot with sweet potato.

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    Units: US | Metric


    1. 1
      Preheat the oven to 180°C Lightly grease a deep 23cm pie dish.
    2. 2
      Grate the carrots, zucchini, onion, garlic, and cheese into a large bowl.
    3. 3
      Stir n the vegetable oil, lightly beaten eggs, salt, pepper, and thyme. Add the sifted flour and stir until combined and smooth. Spoon into the prepared dish.
    4. 4
      Bake for 45 minutes or until golden brown and cooked in the centre. Cut into wedges and serve immediately.

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    Ratings & Reviews:

    • on February 16, 2009


      We really enjoyed this frittata. There was even a piece left over for lunch the next day which my DH declared to be almost nicer than it was warm the day before!! When I make again I will try and reduce some of the oil and use only 1 clove of garlic. I felt that the garlic was a little over powering for the delicate flavour of the carrots and zucchinis. Definitely a recipe worth making again. Thank you Sara76 for posting the recipe.

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    • on February 02, 2009


      I loved this. I used garbanzo bean flour instead of the self rising flour (trying to have less carbs). It came out really well even without the flour. thanks

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot and Zucchini Frittata

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 654.9
    Calories from Fat 415
    Total Fat 46.1 g
    Saturated Fat 13.1 g
    Cholesterol 301.5 mg
    Sodium 688.6 mg
    Total Carbohydrate 39.8 g
    Dietary Fiber 6.5 g
    Sugars 10.8 g
    Protein 23.7 g

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