Broccolini Fritatta
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.
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