Zucchini Frittata

This is an absolute favourite of mine on Sunday morning. There is always enough leftovers to have a few extra potions with salads throughout the week.

I tried my sister’s version many years ago and over the years I have adapted the recipe to my own taste. 

INGREDIENTS 

1 large Brown Onion

1Large Spanish Onion 

4 Stems of Celery 

4 Large Carrots

1 Large Leek 

15 Chery Tomato 

1 Large Zucchini 

1.5 Cup of aged Cheddar chees or alternatively ( Emmentaler or Gouda )

1 half cup of Creme Fresh 

A hand full of Frech pastly 

A hand full or Fresh Dill 

1/4 cup minced Garlic 

10 Eggs 

Salt and pepper 

Olive oil 

METHOD 

 Sauté Brown and Spanish onions in a generous amount of Salted Butter until translucent; add celery and carrot to complete the Mirepoix. 

Add Salt and Pepper and minced Garlic; I also add half a teaspoon of Harissa and stir on high for 3 mins. The smell will be wonderful at this point! 

 

Combine grated Zucchini, Leek, fresh parsley and Dill. Sauté on medium heat for approximately 5 Mins, set to the side. 

Blend 10 eggs with half a cup of Creme fresh or a quark or Cream cheese. 

While mixing, add some fresh Olive Oil to Braiser Pan to relubricate the edges and base. This step will prevent the sides from sticking when serving. Don't mind the Sauté veggies gaining a bit more Olive Oil through them during this process.  

Add eggs and grated cheese to the Sautéd mixture. Once combing well, turn the stove down to low and cook for 10 mins without stirring at all. 

At this stage, I add the Cherry tomatoes, more dill, grated or slices of cheese, also some more salt and lots of black pepper with a healthy drizzle of Olive oil. It should look fantastic! 

I then put the whole Braiser Pan in the oven and cook on high heat for a good 15 to 20 mins. 220°C to get the top of the Frittata to brown nicely. 

Serve with a fresh green salad and lovely iced beverage !