'We've decided we're not going to grow zucchini this year (mainly because everyone else does, so we're happy to take their excess off their hands and we'll have something else to fob off on them, I'm sure). But in the past when we grew 'zeppelins' we used to wrap them in a baby blanket, put them in a basket, leave them on someone's door step, ring the doorbell and run. — John Griffin, a.k.a. Kitchen Riffs
Last week, I added a bunch of home-grown spinach to the mix, used wholemeal flour, baked it in a round cake tin and labelled it frittata. That version was particularly well received too and is great for breakfast, as well as lunch and dinner (with a side salad). So, here's my recipe. You can leave out the bacon if you prefer and maybe add some slices of red bell pepper or small cherry tomatoes for extra flavour and colour.
5 free range eggs, lightly whisked
1 cup wholemeal self-raising flour
2 cups grated zucchini (about 250g)
1 cup shredded spinach
1 medium onion or French eschalot, finely chopped
3/4 cup finely diced smoked bacon or lean Kaiserflesch
1 cup grated cheese (I use a favourite Parmesan)
1/4 cup light olive oil
sea salt and freshly ground black pepper, to taste
Preheat oven to 180 degrees C. Grease an 8-inch round cake tin and line the base and sides with baking paper. Combine the whisked eggs, flour, grated zucchini, shredded spinach, onion or eschalot, bacon, oil, sea salt, pepper and 3/4 cup of the cheese in a large pyrex bowl and stir with a wooden spoon to combine. Spoon the mixture into the prepared tin. Sprinkle the top with the remaining cheese and bake for 30-40 minutes until golden and cooked through. (If there is still egg oozing through air bubbles in the top, the frittata is not quite cooked). Turn out onto a board lined with a sheet of baking paper. Serve sliced into wedges (like cake), with a side salad if serving for lunch or dinner. Any leftovers are delicious eaten cold or reheated gently the following day. Serves 6 as a main meal, or 12 as a light breakfast.
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