Greg Malouf’s White Zucchini Frittata with mint and melting cheese

Greg Malouf’s White Zucchini Frittata with mint and melting cheese

By 11 September, 2012

This simple, delicious recipe is from Greg Malouf's Saraban and reflects the the light summery dishes he is currently serving at Petersham Nurseries at Richmond, an outer suburb of London.

Ingredients

Instructions

 

Serves 6

Preheat the oven to 180°C.

Heat half the oil in a frying pan over a low heat and fry the onion until it softens. Stir in the nutmeg and mint and fry for another minute. Remove from the heat and leave to cool. Pour the remaining oil into a non-stick ovenproof frying pan and heat in the oven for 5-10 minutes.

Squeeze the grated zucchini firmly to remove as much moisture as possible. Whick the eggs until frothy. Whisk in the flour, lemon zest, salt and pepper, followed by the zucchini and the cheese. The mixture will be quite sloppy.

Pour the mixture into the hot oil. Cover the pan with a lid or foil and bake in the oven for 15 minutes or until nearly set. Remove the lid and cook for a further 15 minutes to brown the surface.

Cut into wedges and serve hot form the pan with a sprinkling of herbs and thick yoghurt. Alternatively, drain on paper towels and cut into wedges when cold to serve with pickles or relish.

 

Print

One Response to Greg Malouf’s White Zucchini Frittata with mint and melting cheese

  1. Pingback: Sheridan Rogers - London’s Golden After Glow

Leave a Reply

Your email address will not be published. Required fields are marked *