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Broccolini Fritatta

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Description

When you don’t have enough zucchini to make slice but there’s broccolini… just another way to hide the greens they say they don’t like 😉

An easy, no fuss recipe that will remove all evidence of greens from the fridge!

The beauty of this is that it’s all formed in the jug of a food processor, but if your processor isn’t quite big enough to accommodate – that’s okay, process the broccolini and zucchini and continue to mix everything else in a bowl. It still comes out the same!

Ingredients

2 bunches broccolini
1 zucchini
5-6 large (preferably free range, but if you're using caged you may need 6) eggs
1 c GF self raising flour
1/2 c rice or almond milk unsweetened
Good pinch of dried chilli flakes
1 tsp sweet paprika
1 c spring onion (greens only) roughly sliced
Pinch of salt & pepper
1 large tomato
Cracked pepper

Directions

1
Roughly chop the zucchini and remove half the broccolini stalk.
2
Place into the jug of a processor and pulse until there are no chunks.
3
Add the spices (feel free to season with whatever else you like), flour and season well with salt and pepper.
4
Pulse briefly to combine flour and spices.
5
Add the milk and eggs and pulse again until everything is combined.
6
Line a square lamington tin with baking paper, lightly grease and then pour the mixture in.
7
Slice the tomato and place on the mixture, season with a sprinkle of cracked black pepper.
8
Bake for 35-40 minutes until cooked through. Allow to cool in the pan for 20 minutes before transferring to an airtight container.