06
Jan
2014

Breakfast Zucchini Cheese Frittatas (Low Fibre)

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Makes 8-10 frittatas
 
Ingredients
  • 1 teaspoon of red onion, finely diced
  • 1 clove of garlic, finely diced
  • ½ cup of finely chopped zucchini
  • 2 eggs
  • 1 tablespoons of semi sun dried tomatoes (no seeds) finely chopped
  • 1 tablespoon of parsley finely chopped
  • ½ cup of feta cheese
  • ½ cup of milk of choice
 
Method
  1. Grease a 12 hole muffin pan
  2. Beat milk and eggs  
  3. Mix in garlic, tomatoes, parsley, zucchini and crumbled fetta  
  4. Spoon mixture into muffin holes to fill to approximately ⅔ of the hole  
  5. Bake at 180C for approximately 30 minutes
  6. Serve on its own or with chilled clear apple juice and sourdough white toast or gluten free toast