March 10, 2015( Comments: 0 )

Carrot, Zucchini & Parsnip Frittata Fingers

Hey guys,
Lani here, waking up in the wee hours of the morning on the beautiful Northern Beaches to come to work, after being up late into the night studying – having an easy to grab snack is essential for my busy routine!

 We all tend to grab what is easy when we are running out the door –so I make sure that I have something healthy and tasty in a container so I have an easy decision to make when it comes to those busy times!                                                  

Despite the fact its very convenient, it also prevents unhealthy decisions throughout the day and assists in following a clean eating plan, plus it’s so much cheaper than going and buying something from a café.                                        

 Food is a huge part of my life, and everyone’s lift to be honest – I feel like I’m continuously eating! Someone even mentioned to me the other day when I was walking though Warriewood- “You’re always eating!”, and it’s true, I eat a lot, but I am conscious of what I’m eating and make sure it is the right decision – snacking regularly keeps my metabolism where it needs to be; 6 proportioned meals/snacks is the key-if we choose to snack on healthy food this will not only benefit towards being consistent but will lift your energy throughout the day, keep your head in a positive mindset, leave you feeling alert with a bounce in your step and increase your motivation to keep going!!

Below is a great recipe for a Main Meal or Snack –give it a try

Carrot, Zucchini & Parsnip Frittata Fingers

Ingredients:

  •   2 teaspoons light olive oil
  •    1 Medium onion, sliced
  •     80g (1/2 cup, firmly packed) grated zucchini
  • 60g (1/2 cup, firmly packed) Grated carrot
  • 50g (1/2 cup, firmly packed) grated parsnip
  •     2 green shallots, ends trimmed,finely chopped
  • 3 eggs, lightly whisked
  • 40g (1/3 cup) grated Jarlsberg, tasty cheese
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon plain flour, sifted

Method

Step 1

Preheat oven to 180°C. Use a18.5cm cake pan with melted butter to lightly grease. Line the base non-stick baking paper, allowing it to overhang.
Step 2

Heat the oil in a medium saucepan over medium heat. Brown the onion and add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool
Step 3

Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
Step 4

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.

Alternatives:

Choose a Lite Cheese if preferred- whatever you desire.You can substitute equal quantities of potato and sweet potato in place of Parsnip and Zucchini If you want to add more carbs.

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