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Overnight Wine & Cheese Frittata |
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Serves 8-10
Half loaf of day old French or Italian bread, broken into small pieces.
• 3 tbsp melted butter
• 150g Meredith crumbled fetta
• 100g Meredith fromage frais
• 200g Istra salami, thinly sliced
• 2-3 spring onions, sliced
• 12 eggs from Daylesford Organics
• 1½ cups milk
• ½ cup Gisborne Peak Chardonnay 2004
• 1 tbsp French mustard
• ¼ tsp fresh ground pepper
• ¼ cup grated Parmesan cheese
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Butter a shallow 22cm x 33cm baking dish.
Spread bread over bottom and drizzle with butter. Sprinkle with fetta, fromage frais and salami. Beat together eggs, milk, wine, spring onions, mustard and pepper until foamy. Pour over cheese. Cover dish with foil, crimping edges.
Refrigerate overnight. Remove from refrigerator about 30 mins before baking.
Preheat oven to 175C.
Bake covered until set, about 1 hour.
Uncover, spread with parmesan cheese and replace in oven until lightly browned, about 10mins. Cut into squares.
Regional Wine Match: Lightly chilled Gisborne Peak Winery Pinot Rose
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