It’s been over a month since my last post. To be fair, this has more to do with the 45 degree location than a lack of cooking going on. I live in the shadow of a mountain at a low latitude with very short sunlight hours in Winter. The sun fails to fall on our house for about 6 weeks of the year and it’s not really conducive for taking photos and while it may not be apparent to anyone reading this, I am trying to improve my food styling and photo taking skills. I have rejected every photo taken in the last month or so. Anyway, enough of this “it’s not my fault” apology – on to the recipe.
I’m not even exactly sure if this recipe meets the definition of a Frittata, and I don’t really care. What I’m after today is a low effort, low calorie, high flavour dish that can be eaten cold and is filling enough with only 200 odd calories to play with. Enter the Zucchini and Carrot Frittata.
I came across this gem http://momsdish.com/recipe/509/zucchini-vegetable-slice on foodgawker. It looked really good, pretty filling as far as low calories meals go, was easy to prep, and with a little tweaking of the recipe I could have a reasonable slice of this for lunch at around 200 calories.
The original recipe calls for 1/2 cup of Olive oil which wasn’t gong to work as a low calorie meal, so I omitted the oil entirely. It didn’t need it. I’ve just had a slice of it still warm from the oven and it is fantastic. I’m really looking forward to lunch tomorrow.
Ingredients – serves 4 (160 calorie slices) – Updated 1/10/2014
150 grams grated Zucchini (2 small)
200 grams grated Carrots (2 medium)
70 grams finely chopped red onion (1/2 med onion)
50 grams Plain Flour (1/3 cup)
1 tsp Baking Powder
40 grams grated Mozzarella Cheese
150 grams beaten eggs (3 small Eggs)
Salt and pepper to taste
cooking oil spray
Beat the eggs lightly in a bowl
Add all the other ingredients and mix well.
Spray cooking oil into a 11 inch non stick pan or similar size oven proof casserole dish.
Pour in the mixture and spread out evenly (it will be a thick, sticky mixture)
Bake in a 180C preheated oven for 60 minutes until golden and cooked through.
Allow to cool slightly before serving, or eat cold the next day.
I would recommend you use a non-stick tin rather than ceramic. Mine stuck to the sides and bottom of the casserole dish, which meant some of the browned crispy goodness went down the drain. Nevertheless, it is an excellent dish and would be a great side dish to a BBQ, or really good to take on your next Picnic.
- 150 grams grated Zucchini (2 small)
- 200 grams grated Carrots (2 medium)
- 70 grams finely chopped red onion (1/2 med onion)
- 50 grams Plain Flour (1/3 cup)
- 1 tsp Baking Powder
- 40 grams grated Mozzarella Cheese
- 150 grams beaten eggs (3 small Eggs)
- Salt and pepper to taste
- cooking oil spray
- Beat the eggs lightly in a bowl
- Add all the other ingredients and mix well.
- Spray cooking oil into a 11 inch non stick pan or similar size oven proof casserole dish.
- Pour in the mixture and spread out evenly (it will be a thick, sticky mixture)
- Bake in a 180C preheated oven for 60 minutes until golden and cooked through.
- Allow to cool slightly before slicing and serving. Also delicious served cold. Very low calorie's per serve.