InDaily InDaily

Support independent Journalism Donate Subscribe
Support independent journalism

Recipes

Frittata with zucchini, lemon and kefalograviera

Recipes

Comments
Comments Print article

Chef Brenda Fawdon, owner of Brisbane organic restaurant Mondo Organics, has released a new cookbook this month in which she shares her passion for wholefoods – “nutrient-dense foods that are unprocessed and unrefined”.

Fawdon says you can add whatever you’ve got in the fridge to this frittata recipe, and substitute haloumi cheese for the traditional Greek kefalograviera if desired.

Frittata with zucchini, lemon and kefalograviera

Brenda Fawdon's Wholehearted Food, UQP, $39.95

Brenda Fawdon’s Wholehearted Food, UQP, $39.95

Ingredients

10 organic eggs
200 ml pure cream (optional)
1 teaspoon sea salt
1 teaspoon freshly ground white pepper
Finely grated zest and juice of 1 lemon
1 tablespoon ghee or 20g organic salted butter
1 tablespoon extra-virgin olive oil
1 bunch spring onions, thinly sliced
6 garlic cloves, thinly sliced
1 large or 2 small zucchini, coarsely grated
1 large handful baby spinach leaves
200g kefalograviera cheese, coarsely grated
lemon extra-virgin olive oil, to serve
½ bunch flat-leaf parsley, leaves picked and finely chopped, to serve

Method

Pre-heat the oven grill to 180C. Place an oven rack on the middle shelf of the oven.

Crack the eggs into a large mixing bowl, add the cream (if using), salt, white pepper, and lemon zest and juice, and whisk well.

Heat the butter and olive oil in a 28cm cast-iron skillet over medium heat. Add the spring onion and garlic and cook for 2 minutes, or until starting to colour. Add the zucchini and cook for a further 1 minute, then add the spinach and cook until just wilted. Pour the egg mixture over the top and tilt the pan to ensure an even coverage. Scatter the cheese over the top.

Place under the grill for 8-10 minutes, or until the frittata is cooked through and golden on top.

I like to serve this frittata straight from the pan with some good lemon olive oil and finely chopped flat-leaf parsley on top.

Recipe serves six. The frittata can also be served cold with a salad.

 

Make a comment View comment guidelines

Local News Matters

Media diversity is under threat in Australia – nowhere more so than in South Australia. The state needs more than one voice to guide it forward and you can help with a donation of any size to InDaily. Your contribution goes directly to helping our journalists uncover the facts. Please click below to help InDaily continue to uncover the facts.

Donate today
Powered by PressPatron

Comments

Show comments Hide comments
Will my comment be published? Read the guidelines.

More Recipes stories

Loading next article