Yinarr Meal Pantry

INGREDIENTS

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1 large red capsicum (diced)
1 teaspoon sesame oil, for frying onion
1 medium onion, peeled and finely chopped
1 large garlic clove, peeled and crushed
1 medium zucchini (diced)
1 medium carrot (diced)
2 tablespoons finely chopped parsley
3/4 cup Almond Meal
Salt and pepper, to taste
4 large eggs
1/3 cup Olive oil

2 teaspoons Cumin

 

METHOD

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​In a heated pan lightly fry onion and set aside to cool.  Dice all vegetables into small cubes and place in a large mixing bowl.    Add eggs, olive oil salt, pepper, cumin, onion and almond meal.  Mix ingredients with wooden spoon until all is combined well.  In a well greased non stick oven pan, pour the fritatta batter spreading evenly and cook in a hot (200 Celsius) for 40 minutes or until golden brown and set in middle (check by sticking a skewer in.  Skewer should come out clean) 

To increase protein content consider adding shredded chicken