In this recipe created by Federico Polizzi, the frittata becomes much more than a simple dish: a crunchy base of toasted bread, seasonal vegetables, and rustic ingredients come together in a rich, complete, and incredibly satisfying preparation.
And to complete the dish? The Norbertus Weiss Spezial: a slightly acidic German Weiss beer, capable of cleansing the palate and balancing the richness of the frittata, making every bite even more enjoyable 🍺
INGREDIENTS
8 eggs
1/2 yellow onion
70ml milk
5 zucchinis
100g Parmesan cheese
100g rustic salami
150g toma cheese
5 slices stale bread
Nutmeg to taste
Salt and pepper to taste
Parsley and spearmint to taste
Oil and lemon to taste
Zucchini flowers to taste (for the salad)
PREPARATION
1️⃣ Thinly slice the onion and cook it in a pan with a drizzle of oil until soft. Add the sliced zucchini and continue cooking until they are well cooked and fragrant. Let cool slightly.
2️⃣ In a bowl, beat the eggs with the milk, Parmesan, diced toma cheese, salami, and spearmint. Add the now lukewarm vegetables and mix everything well.
3️⃣ Pour the mixture into the pan and cook over medium-low heat, stirring initially until the frittata begins to set.
4️⃣ Meanwhile, toast the stale bread slices in a pan with a drizzle of oil until crispy. Place them on top of the frittata still in the pan and let them flavor for 5/6 minutes.
5️⃣ Serve the frittata with a fresh salad of zucchini flowers, parsley, and mint, dressed with oil and lemon, to give freshness and contrast to the dish.
Serve it hot or warm, accompanied by a glass of Norbertus Weiss Spezial: its freshness and slight acidity make the dish balanced and even more enjoyable.
And if you're looking for a practical, tasty, and clever idea to reduce food waste in the kitchen, this is the perfect solution.
