CARROT, COURGETTE AND PARSNIP FRITTATA FINGERS
Prep time 15 mins Cooking time 30 mins Serves 4
Melted butter, to grease 2 tsp light olive oil 1/2 cup, firmly packed grated green courgette 1/2 cup, firmly packed grated carrot 1/2 cup, firmly packed grated parsnip 2 green shallots, ends trimmed, finely chopped 3 eggs, lightly whisked 1/3 cup coarsely grated cheese 2 tbsp finely chopped parsley
1 tbsp plain flour, sifted
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 greaseproof paper, allowing it to hang over the sides. Heat the oil in a saucepan over medium heat. Add all the vegetables and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool. Combine veggie mix, egg, cheese, parsley and flour in a large bowl and stir until well combined. Spoon 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.