Zucchini, Haloumi, Bacon & Vegetarian Frittata (Gluten Free)

8 Free Range Eggs
8 Rashers of Short Cut Bacon (Rindless) (sliced)
4 Zucchinis (grated)
1/2 Cup Carrot (grated)
250 grams Haloumi cheese (grated)
1/2 cup Gluten Free Flour
2 Spanish Onions (chopped)
1 Tablespoon of Thyme
1 Tablespoon of Majoram
Olive oil for frying (2 tablespoons)
Pepper to taste
Preparation time 20-30 minutes
Cooking time 20-30 minutes

Frittata cuts into 70 bite size pieces or 12 larger pieces.

The baking tray used for both recipes was 38cm in Length by 24cm in Width (rectangular).

Preheat your oven at 180° for approximately 15 minutes.  Line your baking tray with baking paper and place aside.

Grate your zucchini either by using a hand grater or using the kitchen whiz.  Place the grated zucchini in a bowl with a little salt to draw out the moisture.  Place aside and allow to stand for approximately 15 minutes.

Grate the Haloumi cheese.  I use the hand grater for the cheese.  You may choose to use the kitchen whiz.

Heat oil in the frying pan and add the chopped onions.  Saute the onions for 5 minutes and then add the bacon.  Saute for another 5 minutes until onions are translucent and bacon browned a little.  Turn the heat off and allow to cool for 5 minutes.

Take a handful of the grated zucchini and squeeze the moisture out and place in a large bowl.  Repeat this process for the remaining grated zucchini.  Add the grated Haloumi, grated carrot, cooked onion & bacon, herbs & ground pepper.  To this mixture add the 8 beaten eggs and the Gluten Free Flour.  Mix all the ingredients well,  place the mixture in the  baking tray and place in the preheated oven for 20-30 minutes.  Do check on the frittata whilst it’s in the oven.

You will know that it’s ready when firm in the centre and golden brown on top.

Vegetarian Frittata

8 Free Range Eggs
2 Spanish Onions (chopped)
1 kg Piece of Japanese Pumpkin (Kent) (cut into small pieces)
2 medium potatoes (cut into small pieces)
1/2 cup Gluten Free Flour
100 grams Baby Spinach
1 cup grated Parmesan cheese
1 Red Capsicum (cut into small pieces)
100 grams Button Mushrooms (thinly sliced)
Salt & Pepper to taste
Olive Oil for frying (2 tablespoons)

Peel and cut the potatoes and pumpkin into small pieces.  Place the potatoes and pumpkin in a ceramic bowl with 1/2 cup of water and cover with cling wrap.  Place in a microwave and cook for 3 minutes.  Check and stir the pumpkin and potatoes so that they cook evenly in the microwave.  Place the plastic cling around again and put back in the microwave for another 3-4 minutes.  Check again once the microwave has stopped to see if the potato and pumpkin have softened.  It is fine if the potato has not cooked all the way through.  It is better if the vegetables are a little on the firm side as they will soften when placed in the oven.  Strain any remaining liquid out of the bowl.  Allow to cool for a few minutes.

Heat oil in the frying pan and add the chopped onions.  Saute the onions for approximately 10 minutes on medium heat until they become translucent.  Turn the heat off and place aside and allow to cool for 5 minutes.

In a large bowl place the pumpkin and potato, add the onion, Gluten Free Flour, mushrooms, 1/2 the capsicum, 1/2 the spinach,  salt & pepper and 1/2 the Parmesan cheese.  Beat the 8 eggs and add to the vegetables.  Mix all the ingredients well,  place the mixture in the baking tray.  Before placing in the oven,  arrange the remaining spinach leaves, capsicum and cheese over the frittata.  Place the tray in the preheated oven for 20-30 minutes.  Keep an eye on the frittata whilst it’s in the oven to ensure that it browns evenly.

Cook’s Tips

I do not add salt to the Bacon & Haloumi recipe as the Haloumi cheese is quite salty.  Haloumi cheese is a semi-hard, unripened brined cheese made from a mixture of goat’s & sheep’s milk as well as cow’s milk.  It has a high melting point and can easily be fried or grilled.

For the party I used the large baking tray as I could cut the frittata into many bite size  pieces.  If you are entertaining at home and wish to serve finger food these dishes are ideal.  Your guests will be coming back for more.

If you see that your frittata mixture is a little thick after adding the eggs add 1/2 a cup of milk.  The milk will give the mixture more consistency.

When using the microwave to cook, take care when taking the cling wrap off so that the steam does not burn/scorch your hand.  You may choose to cook the potato and pumpkin in a pot on top of the stove.  Just add a little extra water to the pot before placing on the stove e.g., 1 cup rather than 1/2 a cup..

The frittata can be prepared a few days ahead and refrigerated.  Before serving, warm the frittata up in the oven and cut into small or large pieces.  I choose to bake my frittatas it is a healthier alternative to using a fry pan.

Serving Suggestions

Finger food, for breakfast served with a tomato relish and mashed avocado, as a lunch dish with a side salad or a piece as a quick snack.

Enjoy!