Dairy free frittatas – zucchini and basil

June 13, 2010 § Leave a comment

Nibbles and cocktails – a girls night in. I was impressed that, even under the influence of caprioskas, I managed to stay true to my dairy diet!

Before We Ate.

  • Dairy free dips (hummus, chunky basil pesto, sundried tomato and pinenut)
  • Carrot sticks, cauliflower florets, cherry tomatoes, celery sticks, shaved turkey breast
  • Fruit platters
  • Little zucchini and basil frittatas
  • Caprioskas and white wine spritzas
  • Chocolate dipped strawberries (ok I did have two of these!)

Zucchini and Basil Frittatas

Makes 12

Preheat oven to 175 degrees celsius and butter a 12 hole non-stick muffin pan. Dust each hole with breadcrumbs and tap out the excess.

Place 2 tbs olive oil and 2 large garlic cloves (halved) in a frypan over medium heat, cook for 1-2 minutes until the garlic starts to sizzle. Increase heat to medium and, in 2 batches, cook 500g zucchini sliced into 4mm-thick rounds, until speckled with gold. Transfer the zucchini to a bowl and set aside, discarding the garlic.

In a large bowl, lightly whisk 8 free-range eggs with 1/4 cup firmly packed shredded basil, sea salt and freshly ground black pepper until just combined. Stir in 100 g soy cheese, cut into small chunks, then whisk in 1/2 cup self raising flour. Add the fried zucchini, reserving 12 rounds to decorate, then stir everything together. Divide the mixture evenly among the muffin holes and top each one with a zucchini round. Transfer to the oven and bake 20 minutes or until the frittatas feel firm when gently pressed.  Remove from oven and let settle in pan for a few minutes until gently pressing them out.

Serve warm or at room temperature.

Caprioska (serves one)

  • Ice cubes
  • Chopped mint
  • 60ml vodka
  • 15ml sugar syrup (about 1 tablespoon)*
  • 1 teaspoon caster sugar
  • 1lime, quartered

Place everything in a cocktail shaker and shake to combine. Serve with extra mint and lime wedges.

*To make sugar syrup – bring equal parts sugar and water to the boil. Reduce to simmer for about 20 minutes or until reduced by a third. Let cool, refrigerate.

After we eat.

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