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Carrot, Zucchini And Parsnip Frittata Fingers Recipe

kept bytms

Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green 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) coarsely grated jarlsberg or tasty cheese
2 tbs finely chopped fresh parsley
1 tbs plain flour, sifted

You'll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe. You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired. prep: 15 mins (+20 mins cooling time).



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