Creamy coconut cream oats infused with vanilla bean and black tea and topped with maple…
A delightfully easy and healthy recipe for lunch, dinner or just a snack!
A fluffy leek, zucchini & buffalo mozzarella frittata topped with a tangy chimichurri and pecorino.
For the frittata:
- Nob butter
- 1 leek, finely sliced
- 12 eggs
- 1/3 cup pure cream
- Handful dill
- 4-5 shallots, finely diced
- 2 zucchini, finely sliced
- Sea salt & pepper (to taste, but I used a fair few pinches of salt)
- 100g buffalo mozzarella
To serve: Fresh dill, pecorino (or parmesan)
For the chimichurri sauce:
- Handful parsley
- 1/4 cup olive oil
- 3 tablespoons sunflower seeds
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- Good pinch salt
Preheat oven to 180°C. Melt the butter in the frypan, then sauté the leeks for about 5 minutes until soft. Set aside.
Grease a baking dish with butter, then line the bottom with baking paper. Set aside.
In a large bowl, beat together the eggs, cream, dill, shallots, salt & pepper. Set aside.
To assemble: Place zucchini slices on the baking tray, then top with leeks and half the buffalo mozzarella. Pour in half the egg mixture. Repeat with the remaining ingredients. Pop into the oven to bake for 1 hour. Then allow to set for 10 minutes before serving.
To make the green chimichurri: Blend the ingredients in a food processor until smooth. Set aside.
To serve: Serve frittata hot, with fresh dill, grated pecorino and green chimichurri.
PHOTOGRAPHY + STYLING Anisa Sabet
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