It is another glorious Alfresco Friday. By the magic of technology, even though I am off in Fiji enjoying a tropical paradise, I am able to give you an idea for your very own picnic by the beach.
I have prepared a Zucchini & Feta Frittata in individual serving sizes using the “cafe style muffin papers” which are available in the supermarket. I chose to make a vegetarian picnic food because I have become aware that I haven’t been making very many dishes suitable for vego’s on my site, a fact I will be rectifying in future posts.
Now because I have also become aware that some of my more “snug” clothing is being less than friendly of late, I am also going to include the calorie count on some of my dishes. Obviously, I am not going to do this for desserts etc, the fear factor is way too high!
So these little beauties are a delicious, cheesy, oily 155 calories. Or the same as eating a green apple. As this is Alfresco Friday my frittata’s were served with a green salad and coleslaw.
1 ½ cups SR Flour
1 ½ cups grated cheese
5 Zucchini (grated)
2 onions (grated)
200gm Danish feta (cubed)
50gm Sundried Tomato (chopped)
1 bunch coriander (chopped)
Preheat the oven to 160 degrees. Prepare two muffin tins by lining with muffin papers.
Drain the grated zucchini and onion thoroughly in a sieve, press the mixture to remove all moisture.
Combine all the ingredients together in a large mixing bowl.
Spoon mixture into the muffin trays.
Bake for 20-30 minutes, until the frittata is golden and a skewer comes out clean.
This recipe makes 24 individual frittatas. I usually make a huge batch and freeze half in zip lock bags for later use. You could always halve the recipe if desired.