Recipe for Frittata with zucchini, tomatoes and Tandem yellow cheese
Products for 6 portions
150 g Tandem cow's milk yellow cheese
1 tsp. paprika flakes
3-4 sprigs of fresh basil
4 tbsp. olive oil
2 stalks of celery
1 head of red onion
2 pcs. zucchini
150 g cherry tomatoes
Salt and pepper to taste
Preparation time: 10 minutes
Cooking time: 40 minutes
Cut the zucchini into wheels about 3-4 millimetres thick.
Heat an oven-safe cast iron or non-stick pan to medium heat and pour olive oil inside.
Put the sliced zucchini and cook for 7 minutes on medium heat while stirring periodically.
Add the finely-chopped onion and celery, stir and cook for about a minute.
Cut the tomatoes in half and add them to the zucchini. Reduce the heat and cook for 5-6 minutes.
Grate the yellow cheese on a large grater.
Break the eggs in a bowl, add salt, season with paprika and add 2/3 of the grated yellow cheese; cut the basil leaves by hand and add to the mix. Beat well and set aside.
Pour the egg mix into the pan, stir and cook over medium heat for 4-5 minutes until the eggs begin to harden on the edges.
Sprinkle with the remaining yellow cheese, transfer the dish to an oven preheated to 200 degrees and bake for 20 minutes until well browned and the egg mix has hardened.
Remove the dish from the oven and let it cool for a few minutes before serving.
Serve the Frittata warm, with bread and basil leaves.