Zucchini and fetta frittata recipe
- Cuisine: Modern Australian
- Prep Time: 15 min(s)
- Cook Time: 15 min(s)
- Serves 3
A real frittata isn’t a quiche without pastry. It’s an omelette, though one that isn’t folded over but rather popped under the grill to finish it. I tend to like mine rather thin and often make them in a crepe pan or similar if dining alone.
Wine match Moo Brew Hefeweizen (wheat beer), Tas
Egg dishes are always an interesting challenge when you go to the drinks cabinet. Both the cheese content and the cooking technique will yield a fluffy, smooth egg dish, which can send you in a couple of directions. A really crisp, dry white, like an Adelaide Hills Sauvignon Blanc, will work as far as it cleans up the palate and refreshes, but try it with a naturally cloudy, character-filled wheat beer for something a bit different. Let’s stick to a Tassie drop, like the Moo Brew Hefeweizen, to go with Matthew’s beautiful frittata. It’s the texture where this match really works; the creamy, soft, low-hop bitterness beer coupling nicely with the silky frittata.
Generous pinch of salt
Freshly milled black pepper
1-2 tbsp pork fat
1-2 small zucchini, sliced thinly
White part of 1 leek, washed well, cut in half, sliced thinly
PreparationIn a medium-sized bowl, beat the eggs, salt and pepper with a fork to combine well.
In a large, non-stick frying pan, heat the pork fat over a medium heat and gently sauté the zucchini. Add the leeks and cook until soft.
Turn up the heat and then pour in the egg mixture. Stir around lightly until it starts to set on the bottom of the pan. Dot the fetta on top of the frittata.
Place the frittata under a very hot grill for about 2 minutes, until the frittata is just cooked through and brown on top.
If you enjoyed this Zucchini and fetta frittata recipe then browse more Modern Australian recipes, pizza, pie and tart recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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