Halloumi And Zucchini Frittata Recipes

FRITTATA WITH ZUCCHINI

Steps:

• Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes.
• Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkle with salt and pepper. Stir until combined.
• When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs. Stir to combine.
• Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes.
• To serve, turn the frittata out onto a cutting board top-side-up. Slice and eat with Tuscan bread.

HALLOUMI AND ZUCCHINI FRITTATA

Steps:

• Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
• Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lay the slices of Halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

ZUCCHINI AND HALLOUMI FRITTERS

Steps:

• Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands.
• Combine the zucchini with the spring onion, haloumi, flour, eggs and dill, and season well with salt and freshly ground black pepper.
• Heat the oil in a large, heavy-based, preferably non-stick pan, form fritters from the mixture (by using heaped teaspoons full of the mixture for each fritter), and cook in batches for 2 minutes each side, or until golden and firm; and drain on paper kitchen towels.
• Cut each slice of lemon into quarters or eighths, depending on the size of the lemons, so that one piece can be placed as a triangle on top of each fritter.
• Top each fritter with 1/2 a teaspoon of yoghurt, a triangular-shaped piece of lemon and a small sprig of dill.