Ingredients
2 medium zucchini
Handful fresh mint leaves
1 small onion
Olive oil for shallow frying
8 medium free-range eggs
Good pinch cayenne pepper
60g sheep or goat milk feta
Directions
1. Grate the zucchini into a bowl sprinkle with a little salt and leave for 20 minutes. The salt will draw out moisture from the zucchini, place onto a clean tea towel and gently squeeze out the excess water.
2. Reserve a few mint leaves, then roughly chop and add the rest to the zucchini. Season well. Finely chop the onion, heat a large non stick frying pan with a little olive oil and fry the onion for 5 minutes until softened.
3. Heat the grill to high. Beat the eggs in a bowl with the cayenne pepper and a little seasoning. Crumble the feta, then stir about two-thirds into the eggs, add the zucchini and mint. Pour into the pan evenly and cook over a moderate heat for 4-5 minutes until the egg begins to just set on the base, then put under the hot grill and cook until just cooked through and golden.
4. Scatter the remaining feta over the frittata with the reserved mint leaves sliced. Let cool a little for 5 minutes or so and turn out onto a chopping board and serve.
Serves 4
Wine Match: All Saints Estate Chardonnay
“A full bodied but bright white wine that cuts through the rich egg based frittata is the perfect match for this dish.”
Nick Brown, Winemaker
