Basil Zoodle Frittata (69 )
Ingredients
Ingredients
| 1/4 cup linseed meal |
| 1/4 cup almond meal |
| 2 peeled and crushed garlic cloves |
| 1/2 peeled, chopped red onion |
| 2 zucchini (spiralised) |
| 6 free range eggs |
| 1/2 cup cottage cheese |
| pinch of salt |
| 1 tablespoon Cobram Estate® extra-virgin olive oil (full flavoured three drop – for a lighter taste use one or two drop variety) |
| 1/4 cup torn basil leaves |
Basil Zoodle Frittata Directions
Heat oven to 180C
Mix linseed and almond meal and press the ingredients down in the base of a pie dish
Place in oven for 10 minutes or until golden – press down again
Lightly blanch zucchini in boiled water add salt and drain extremely well on paper towel
In a bowl add zucchini, olive oil, onion, cottage cheese, garlic and bay leaves, mix through so ingredients are evenly distributed
Place in the pie dish and flatten down
Beat eggs and pour over the top
Bake for 20-30 minutes until golden on top and the frittata bounces back on touch
Serve with steamed greens and crusty wholemeal wholegrain roll
Recipe notes
*Add 5 grams extra for roll (fibre).
Nutrition facts
Per Serving
| Fibers (g): | 4g |
