Zucchini Frittata

By • October 6, 2015 0 Comments

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Serves 4

  • 400 grams Zucchini
  • 10 grams Unsalted butter
  • 6 Eggs
  • 80 grams Mascarpone cheese
  • 1 tablespoon minced fresh dill
  • Bread to toast
  • Arugula
  • Whole grain pepper mix.
  • Salt
  • For the dill oil:
  • light olive oil
  • 1 tablespoon Minced fresh dill
  • Salt and pepper
  • For the sauce :
  • 100 grams Quark or ricota cheese
  • 4 Little radishes
  • 15 grams Antique style mustard
  • 1 Lime
  • 1 pinch Salt
  1. For the dill oil mix all the ingredients in a small jar and set aside.
  2. For the dill oil mix all the ingredients in a small jar and set aside.
  3. For the frittata, cut the zucchini into spaghettis with a mandolin. You can also cut them by hand if you don't have one, but it will take you a while. Salt them so they sweat and loose their acidity. Sauté them with the butter at high heat until tender, remove them from the heat and set aside.
  4. n a mixing bowl mix the eggs with the mascarpone cheese. Add salt and pepper and the minced dill. Combine the zucchini with the egg mixture. Grease an oven resistant rectangular form and pour the mixture in it. Take it to the oven for 30 minutes, or until the eggs has coagulated.
  5. For the sauce, reserve a bit of cheese for the toast. Mix the remaining cheese with the lime juice, salt, radishes finely chopped and mustard.
  6. Slice the bread, toast it and spread the cheese. Add the pepper mix.
  7. Cut the frittata into rectangles and serve it with the toast, sauce, arugula and some dill oil drops.
  8. The recipe is inspired by Joan Roca

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