Sunday, April 26, 2009


This is a frittata made with Courgette(Zucchini), Pumpkin, Celeriac and Feta cheese

I made it the other day, guided by a recipe I had not tried before, but adapting the ingredients to use up some leftover vegetables.

I used a metal frying pan that I could put under the grill at the end.


300gms (12ozs) of pumpkin cut into 1 cm cubes frittata
100gms (4ozs)of pumpkin grated
200gms (8 ozs)celeriac grated
200ml (1 cup) Apple Juice
3 cloves garlic, peeled and finely sliced
1 green courgette cut into 1cm cubes
2 salad onions sliced
4 eggs
200ml (1 cup) liquid cream
200gms (8ozs) feta cheese, crumbled
1/4cup chopped fresh basil leaves 
3 tbs olive oil to fry


Turn the grill on high. Heat the oil in a large 25cms(10"~) frying pan, over a high heat.
Add the garlic and onion and cook until you can smell the garlic/onion mix. 
Add the pumpkin cubes and cook for 3 or 4 minutes, then add the grated pumpkin and celeriac.
Add the Apple Juice and bring to the boil and cook for a further 3 or 4 minutes.
Add the courgette(zucchini) and then carry on cooking on high heat until the liquid has gone again. 

Whilst this is happening beat the cream and four eggs together and then add the crumbled feta and chopped basil leaves and stir it all together.  Once the liquid has gone, turn the heat down and evenly distribute this mixture in the pan.  Cook for a few minutes(6 or 7) until the edges are just set but the middle is still quite runny.

Remove pan from heat and place under grill for about 5 minutes. The frittata should be set and lightly grilled on the top.

Serve immediately accompanied by fresh salad leaves.

I opened a young Bergerac Red to drink with this meal and it went very well, the lightness of the young wine nicely complementing the lightness of the omelette.

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