Its Sunday morning and you want to have something other than the usual scramble eggs or poached eggs (well..not that anyone can get sick of them) but if you do. This is an alternative! This is an all in one breakfast baked frittata. Protien packed with a healthy dose dose of vegetables thrown in.
This has zucchini and carrots and some salami just because why not? Meat for breakfast. I would have done bacon too but we did not have them then. You can put in anything you want. Let us know what you put in your frittata! :)
I like baking frittata because you do not have to worry about burning. Just throw them in the oven and you can go about doing your business. Before you know it you have some pipping hot and tasty frittata! This looks very thing only because we did not have a smaller baking pan. Well it kinda looks like an omelette. Its all about perspective ;) But do take note that the thickness of the frittata depends on the size of your baking pan.
2 tbs olive oil
20g carrot, thinly sliced
150g zucchini, thinly sliced
1 green onion
2 cloves of Garlic, roughly chopped
splash of milk
50g shredded paramesan
1 tbs flour
Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Heat the oil in a medium saucepan over medium heat. Add the zucchini, garlic and carrot and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
Combine vegetable mixture, egg, cheese, onion and flour in a large bowl and stir until well combined.
Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.