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Frittata with zucchini, lemon and kefalograviera


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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


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


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.


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