Zucchini & Carrot Frittata
5 short cut rashers of bacon chopped
1 medium onion chopped finely
2 medium carrots grated
2 large zucchini grated
¾ cup grated cheddar cheese
9 eggs beaten
½ tsp mild paprika
Heat some oil in a pan and cook onion and chopped bacon slowly until onion is translucent and soft. Do not let the onion brown. Then add grated vegetables and cook, covered, for another ten minutes or until soft.
Remove from the pan to a bowl. Cover and refrigerate for one hour.
Grease a 20cm oven proof pie dish with butter and spoon the refrigerated mixture into it, making sure you leave enough space for the egg mixture. Combine the beaten eggs and cheese, then pour over the filling. Spoon through until mixed well.
Sprinkle the top with some extra grated cheese and then paprika, cook in a moderate oven until set in the middle, and the cheese is brown. If further browning is necessary, you can put under a griller just before serving.
Serves six as an accompaniment.
“DON'T SKIMP ON THE NUMBER OF EGGS, AND YOU WILL BE REWARDED WITH A GREAT FRITTATA”
Easy to prepare & quick to cook.
CAN BE SERVED ON ITS OWN FOR LUNCH, OR AS A VEGETABLE ACCOMPANIMENT FOR OTHER DISHES.
IT CAN ALSO BE COOKED THE DAY BEFORE AND HEATED COVERED PRIOR TO SERVING.