Zucchini and Feta Frittata

Frittata the way I make them, are basically cold omelets. Mine don’t have potato in them, and although I ordinarily don’t put cheese in them either, they are delicious with a few cubes of feta/goats cheese/parmesan thrown in too. This fritatta makes for great party food, BBQ food, something take to a summer party! It can be prepared ahead of time and kept in the fridge, although it needs to be made ‘day of”, not the night before.

As I was making food for 12, I have used large quantities all this week, so feel free to halve them. Left-overs are always nice too, and the morning after the party… I had this fritatta for breakfast!

  • 12 large organic free-range eggs, beaten well with a fork to combine
  • 2 zucchini, sliced in rounds (courgettes)
  • 1/3 block of feta, cubed (approx 60 grams)
  • 10-12 large basil leaves, torn
  • salt and pepper
Heat the grill to 200 degrees celcius.
Lightly sauté the zucchini rounds in a generous amount of olive until they are gently cooked and coloured. Add salt and pepper to them as you are cooking. Turn the heat down and add the eggs. Gently shake the pan throughout the cooking of the eggs to make sure they don’t stick to the bottom. Be patient, this many eggs needs time to cook slowly and if you rush them by turning the heat up they will get tough and the bottom will burn.
When the egg is still runny but you can see it has set on the bottom, sprinkle over with the feta cubes. Add more pepper. Keep jiggling the pan. When there is still a little egg running around on the top but it is basically cooked around the edges, add the torn basil to the top. Transfer to the grill. Keep the door open and check often. Remove as soon as the egg is set on top and nothing is runny if you jiggle the pan. It should be golden in colour.
Remove and gently ease the edges away from the pan with a fish-slice. Turn out on to a plate to cool as it will continue to cook too much if left in the pan. Slice in to wedges to serve, hot or cold. Drizzle with a little good quality olive oil and sprinkle a little salt and pepper on the top before serving.

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Get creative, and vary the ingredients to make different frittata following this basic method. Remove cheese to make this pure paleo, or dairy free.
Our first wine was Pinot Rosa Frizzante IGT Venezie, Sacchetto (a fizzy pink!). This is great summer welcome drink, or to have a BBQ. It tastes like a summer day and is extremely reasonable. The rose we had to follow was Rosato IGT Colli Teatine Classica 2010, Gianni Masciarelli. A dry, deep colored rose, nice and clean for starters. All the wines were from Waresley Wine, as David, our wine host for the evening owns this store!


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