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Carrot, Zucchini & Parsnip Frittata Fingers


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2 green shallots , ends trimmed, finely chopped

40 g coarsely grated jarlsberg cheese or tasty cheese

melted butter , to grease

3 eggs , lightly whisked

80 g grated green zucchini (1/2 cup, firmly packed)

50 g grated parsnips (1/2 cup, firmly packed)

2 teaspoons light olive oil

2 tablespoons finely chopped fresh parsley

1 tablespoon plain flour , sifted

60 g grated carrots (1/2 cup, firmly packed)

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