dill, pine nut and zucchini flower

frittata

  • 8 eggs
  • ¼ cup dill sprigs, finely chopped
  • 1 teaspoon finely grated lemon rind
  • ½ cup (40g) grated pecorino
  • 2 green onions (scallions), sliced
  • ½ teaspoon sea salt flakes
  • cracked black pepper
  • 1 cup (280g) natural Greek-style (thick) yoghurt, plus extra to serve
  • 6 small zucchini (courgette) flowers, halved and stamens removed 
  • ¼ cup (40g) pine nuts, roughly chopped
  • watercress sprigs, to serve
  1. Preheat oven to 160°C (325°F). Place the eggs, dill, lemon zest, cheese, onion, salt, pepper and half the yoghurt in a large bowl and whisk to combine. Pour into a lightly greased 6-cup-capacity (1.5-litre) oven dish and top with the zucchini flowers, pine nuts and spoonfuls of the remaining yoghurt. Cook for 30 minutes or until firm. Top with the watercress and extra yoghurt to serve.  Serves 4

Photography: Chris Court 

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