Ingredients
Parsnip, Carrot and Zucchini Frittata
- 80 grams Tasty cheese
- 1 onion, halved
- 20 grams oil
- 100 grams parsnip cut into chunks
- 100 grams carrot cut into chunks
- 100 grams zucchini cut into chunks
- 1 small bunch parsley
- 4 eggs
- 100 grams Milk
- 80 grams Self Raising Flour
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Grease and line a square cake tin (18cm x 18 cm) and pre-heat oven to 190 degrees C
Place cheese in TM bowl and grate 8 seconds on speed 8. Set aside
Add onion and chop for 3 seconds on speed 7
Add oil and cook for 3 minutes, Varoma temperature, speed 1
Add parsnip, carrot, zucchini and parsley and chop for 5 seconds on speed 5.
Add eggs, flour, milk, reserved cheese and season to taste and mix 5-10 seconds, reverse, speed 4
Pour into tin and bake for 20 – 30 minutes until golden
Tip
A nice variation on a frittata or zucchini slice
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi there, made this today and it was so lovely, I doubled the recipe to freeze some, thanks for sharing.
Very easy & very tasty. Will definately make again & again...
Very easy and tasty. Made in muffin tray to save some in freezer.
Turned out perfect! I doubled the recipe. Added garlic, and used coriander as I didn't have parsley. Will definitely use again thank you.
SO yummy! I've made 3 batches this week it goes so fast. For a little crunch I put whole pepita seeds on the top but other than that tweak the recipie is perfection
Very yummy. Doubled the recipe and it worked well!
What a great recipe, very tasty and easy to make. Cooked it slightly longer to brown it, but maybe it was my oven.
This is lovely although I wouldn't consider it a frittata as it has flour. Thanks for the recipe
This didn't work well for me. It was very watery. I think either the zucchini needed draining after chopping to remove the excess moisture or it needed cooking longer. I've always cooked frittatas for 40 to 45 minutes.
Tasty & easy thanks!