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Zucchini & Feta Frittata with Roasted Vegetables

Zucchini & Feta Frittata with Roasted Vegetables

Ingredients

  • 6 Eggs, Whisked
  • 1/2 Cup Cream
  • 1 Zucchini, Finely Sliced
  • 1/4 Cup Flour
  • 1/2 Cup Feta Cheese, Crumbled
  • 1 Red Capsicum, Roasted and Sliced
  • 1/4 Eggplant, Roasted, Sliced
  • 2 Red Onions, Cut into 6, Roasted
  • Salt & Pepper
  • Baby Rocket to Garnish

Cooking Method

  1. Preheat the oven to 200 degrees and line a baking dish with baking paper
  2. In a bowl add the egg, cream, zucchini, flour and 3/4 of the feta (leaving the remainder for garnish) and mix will to combine. Add a few pinches of salt and pepper
  3. Pour mixture into your tray and bake for approximately 30 minutes or until golden on top and egg has set. 
  4. Once out of the oven, plate up and garnish with your roasted vegetables, feta and baby rocket.

 I used quite a large shallow baking dish for this recipe so it didn't take too long to cook and it gave me more space to decorate the frittata with the delicious roast vegies. 

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