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!
- 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
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.