Carrot, zucchini and parsnip frittata fingers (recipe)

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Carrot, zucchini and parsnip frittata fingers (recipe)
NameCarrot, zucchini & parsnip frittata fingers
IngredientsButter Light olive oil Green zucchini Carrots Parsnips Shallots Eggs Fresh parsley Plain flour
Cooktime (in hours)0.2
Preptime (in hours)0.583333333
Totaltime (in hours)0.783333333
Keto friendlinessKeto friendly
Calories48.4
Fat2.9
Protein2.8
Carbohydrate2.8
Fiber0.5
Net carbohydrates2.3
Sugar0.7
Saturated fat1.1
Cholesterol (mg)49.6
Sodium29.3
Yield12 fingers
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Carrot, zucchini and parsnip frittata fingers (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Keto meter seven.png



Carrot, zucchini and parsnip frittata fingers (recipe) details

Recipe instructions

  1. Preheat oven to 180 8C Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
  2. Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
  3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
  4. Spoon vegetable mixture into prepared pan and smooth the surface. Bakein oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

    Food tags
    , Easy


Carrot, zucchini and parsnip frittata fingers (recipe) details

Time:
Prep Time in Hours and Mins:47M

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