Breakfast Zucchini Frittas

Breakfast Zucchini Frittas

Zucchini is packed full of vitamin C and fibre making it beneficial for immune and digestive health. Zucchini has also been reported to decrease homocysteine levels, homocysteine levels, when high contribute to cardiovascular disease and increase the risk of strokes and heart attack, making Zucchini and great vegetable to add to your diet.

Ingredients:

  • 500 g zucchini grated
  • 250 g grated carrots
  • 50 g fennel bulbs shaved
  • 2 tablespoons flat-leaf parsley chopped
  • 2 tablespoons mint chopped
  • 4 spring onions sliced
  • 1 lemons zest only, finely grated
  • 3 organic free-range eggs
  • 50 g almond meal plus more as needed
  • 4 tablespoons of olive oil 2 handful rocket

Directions:

  1. Combine the zucchini and carrot in a colander. Leave the vegetables to ‘sweat’ for 15 minutes.
  2. Squeeze out all the moisture from the zucchini and carrot with your hands.
  3. Place the grated zucchini, carrot and fennel into a large bowl. Add the parsley, mint, spring onions, lemon zest, eggs, almond meal, and a few grinds of cracked black pepper. Mix well until incorporated.
  4. At this stage it’s good to test and cook a fritter to make sure it holds together well. Add a touch more almond meal if needed.
  5. Form into small patties and heat a frying pan over medium heat and add the olive oil. When the olive oil is hot, but well before it starts to smoke, add the fritters and cook until golden, turning once, for 4 minutes.

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