Zucchini Bake

Wonderful from the oven to the table. This dish is a cross between a frittata and an omelette. On its own or with a green salad it is a terrific way to get eggs and vegetables into your tummy.

INGREDIENTS:

• 6 medium zucchini (sliced lengthways nice and skinny)
• 4 eggs (separated)
• 1 pinch salt
• 1 cup parmesan or other hard cheese (grated)
• 1 pinch nutmeg
• Olive oil (to taste)

METHOD:

1. Preheat oven to 175C
2. Blanch zucchini in boiling salted water for no longer than 2 minutes
3. Mix the egg yolks with the cheese and nutmeg, and stir the zucchinis into the mix
4. Beat egg whites until stiff and fold into mixture
5. Put into a single baking dish lined with non stick baking paper, put in oven and bake until puffed and golden on top. Make sure it bounces back when gently pressed in the middle
6. Usually about 25 – 30 minutes. Take to the table hot and let people serve themselves.

This recipe has been kindly shared by Tania Hubbard from:
www.glutenfreegrainfree.com.au