Gluten Free Green Frittata
Gluten free, low in kilojoules and low in carbohydrates and full of green goodness.
One egg contains approximately 6 grams of protein and some healthful unsaturated fats. Eggs are also a good source of choline, (which has been linked with preserving memory) and lutein and zeaxanthin, which may protect against vision loss. The average large egg contains roughly two-thirds of the recommended daily limit for cholesterol. However, its not cholesterol in our food but rather saturated fat (found in full fat dairy and fatty meat products) which has a bigger effect on our blood cholesterol, as it triggers the body to produce cholesterol.
Preparation: 15 minutes
Cooking: 35 minutes
Preheat oven to 180 degrees/160 degrees fan forced. Grease and line a 20cm round cake tin.
Place spinach in a bowl and cover with boiling water for 30 seconds. Refresh under cold water. Drain, squeezing out the excess liquid. Chop coarsely.
Heat oil in a non-stick frying pan over medium-high heat. Cook garlic briefly, until aromatic, then add the zucchini and lemon rind and cook for 2 minutes. Cool.
Whisk eggs ricotta and Parmesan in a bowl. Stir in the zucchini mixture, spinach and two thirds of the parsley. Pour into the tin.
Bake 25-30 minutes until set.
Serve topped with capsicum and remaining parsley.
Nutrition Information (per serve)
Sourced: Adapted from Taste.com.au Gluten Free Recipe Book, p18.