THE DAIRY KITCHEN
Zucchini Frittata with Walnuts and Feta
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 20 MINS
This sensational frittata has a crunchy walnut and creamy feta topping that looks amazing when presented at the table to guests. Serve as a lunch or dinner with a peppery rocket salad.
Ingredients3 medium zucchini
1 medium red onion, finely chopped
salt and pepper, to taste
5 eggs, lightly beaten
2 tablespoons milk
1/2 cup cheddar cheese
2 tablespoons finely chopped parsley
125g feta, crumbled
1/4 cup chopped walnuts
This frittata also would work extremely well using pumpkin or sweet potato.
- Thinly slice enough zucchini lengthwise with a sharp knife or mandolin to achieve 12 slices. Reserve slices and grate the remaining zucchini. Any scraps can be finely chopped.
- Heat butter in a heavy based, ovenproof 23cm frying pan until foamy. Add onion and cook over medium heat for 5 minutes or until soft. Add grated/chopped zucchini and cook for a further 5-10 minutes or until zucchini is soft. Season well with salt and pepper.
- In a separate bowl, lightly beat together eggs, milk, cheese, parsley and half the feta and season to taste. Pour the egg mixture into the pan and top with thinly sliced zucchini. Cook, uncovered, over low-medium heat for 8-10 minutes or until the underside is golden and almost cooked through. Top with remaining feta and walnuts and place the pan under a hot grill (200°C) for a further 5-10 minutes or until frittata has set and the walnuts are browned. Serve cut into wedges with a peppery rocket salad.