"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." - Dan Coward
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.
- 7 eggs
- pinch of salt
- freshly milled black pepper
- 1–2 tbsp pork fat
- 1–2 small zucchini, sliced thinly
- 1 leek, white part only, washed well, cut in half, sliced thinly
- 50 g feta
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink Moo Brew Hefeweizen (wheat beer), Tas
In 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 leek 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.