Gluten Free Frittatas Recipe

gluten free frittatas

This super recipe for mini zucchini slice, or zucchini bites is from my daughter’s kindergarten.The kindy recently had a baking lesson at school. One of the lovely mums, Katrina supplied this recipe and stayed for the day to help the kids bake.

Cooking with kids is such a great way to get them involved in basic maths, encouraging them to understand what they are eating and ending up with an edible result!!
I made this batch at home, simply substituting the wheat flour with Well & Good Gluten Free Self Raising flour – the result was excellent making it a great gluten free option for school lunches and parties.

Ingredients:

  • 1 Tbspn olive oil
  • 3 rashers bacon, finely chopped
  • 1 brown onion, finely chopped
  • 1 large zucchini, grated
  • 1 carrot, grated
  • 3 eggs
  • 1 cup tasty cheese, grated
  • ¼ cup cream or sour cream
  • ½ cup Well & Good Gluten Free Self Raising Flour

Method:

  1. Preheat oven to 180c. Grease mini muffin tin with butter and oil. Heat olive oil in a large frying pan on high. Saute bacon & onion for 4/5 mins until the onion is tender. Add carrot, continue cooking for another 2-3 mins. Stir in the zucchini and transfer all to a large bowl. Allow to cool for 10 mins.
  2. In another bowl or jug, whisk together egg, cheese and cream. Season to taste.
  3. Stir egg mixture into the cooled zucchini mix. Stir in flour until well combined. Spoon mixture into prepared pans. Bake 15-20 minutes until golden.

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