ZUCCHINI FRITTATA light in eggs and glutenfree by YALAkitchen
weekend lunch #picnic idea for your garden lunch
INGREDIENTS: (1 frittata of 20 cm diameter – 2 people)
– 4 cups of zucchini
– 1 onion
– 1/4 cup of rice flour
– 1/2 cup of almond milk
– 1/2 cup of crumbled feta cheese (you can use tofu as dairy free alternative)
– 3 small branches of Romarin
– 2 eggs
– 1 tea spoon black pepper
– 6tbs Extra virgen Olive Oil
Cut the the onion and the zucchini in small pieces. In a pan add 4 tbs of olive oil and the onion. Cook the onion until it become golden and add the zucchini. Sauté for 10 minutes.
In a bowl mix together the eggs, the almond milk, the rice flour and 1 tea spoon of black pepper and one of salt. One well mixed add the feta and and the cooked zucchini.
Put the mixture in a round baking pan of about 20 cm and cook in the oven for approximately 20 minutes at 200°C.