Carrot and Zucchini Frittata

Total Time
Prep 15 mins
Cook 45 mins

This comes from Lisa Lintner's "Vegetables" cookbook. She suggests adding a little chopped ham as a variation, or replacing some of the carrot with sweet potato.


  1. Preheat the oven to 180°C Lightly grease a deep 23cm pie dish.
  2. Grate the carrots, zucchini, onion, garlic, and cheese into a large bowl.
  3. Stir n the vegetable oil, lightly beaten eggs, salt, pepper, and thyme. Add the sifted flour and stir until combined and smooth. Spoon into the prepared dish.
  4. Bake for 45 minutes or until golden brown and cooked in the centre. Cut into wedges and serve immediately.
Most Helpful

We really enjoyed this frittata. There was even a piece left over for lunch the next day which my DH declared to be almost nicer than it was warm the day before!! When I make again I will try and reduce some of the oil and use only 1 clove of garlic. I felt that the garlic was a little over powering for the delicate flavour of the carrots and zucchinis. Definitely a recipe worth making again. Thank you Sara76 for posting the recipe.

Kiwi Kathy February 16, 2009

I loved this. I used garbanzo bean flour instead of the self rising flour (trying to have less carbs). It came out really well even without the flour. thanks

Boonyas mom February 02, 2009