Summery lightness meets aromatic depth
Wine with food should be light and aromatic? Then this zucchini frittata with fresh herbs and sheep’s cheese is just the thing. It combines the freshness of zucchini with the salty spice of feta and the ethereal notes of dill, parsley and chives. It is served lukewarm or cold, which makes it the perfect companion for hot summer days, picnics or garden parties. The creamy egg mixture combines wonderfully with the light texture of the vegetables, while the sheep’s cheese adds flavour accents. A glass of fresh, fruity wine with fine acidity proves to be a harmonious counterpart.
Ideal wine accompaniment: Grüner Veltliner DAC (Lower Austria, Austria)
A classic Grüner Veltliner from Austria brings exactly the balance of fruit, acidity and peppery spice that goes well with a herbal frittata. The fresh aroma of green apples, citrus and a hint of white pepper underlines the lightness of the dish. The present acidity brings structure to the combination and ensures that the egg mixture does not seem too heavy. At the same time, the mineral depth of the Veltliner blends well with the salty character of the sheep’s cheese. An international alternative is a Sauvignon Blanc from New Zealand with its grassy aroma and lively freshness.
Further wine recommendations for this dish
Sauvignon Blanc (Marlborough, New Zealand)
This Sauvignon Blanc inspires with intense fruit and fresh grassy notes. The aromas of gooseberry, lime and green pepper go perfectly with the herbal frittata. Its distinctive acidity provides liveliness and brings freshness to the combination. The salty sheep’s cheese in particular is given an exciting upgrade due to its fruity presence. The texture of the wine has an animating effect and ideally supports the light mouthfeel of the frittata.
Vermentino di Sardegna DOC (Sardinia, Italy)
In addition to floral finesse, Vermentino also brings a salty-mineral core that goes perfectly with Mediterranean vegetable dishes. The aromas of citrus fruits, yellow apple and Mediterranean herbs such as rosemary and thyme support the herbs in the frittata. Its lively acid structure provides freshness, while the light body does not overpower the taste. Vermentino has an invigorating and delicately tart effect at the same time – a charming accompaniment.
Pinot Blanc d’Alsace AOC (Alsace, France)
Pinot Blanc brings freshness, structure and creaminess. Its unobtrusive fruit of pear and apple as well as floral notes leave room for the dish and gently underline the vegetable aromas. The interplay between the elegant texture of the wine and the creamy egg mass of the frittata is particularly exciting. Due to its moderate acidity and fine minerality, Pinot Blanc is ideal for light, vegetarian dishes.
Chenin Blanc (Stellenbosch WO, South Africa)
A Chenin Blanc from the New World convinces with structure, fruit and freshness. With aromas of apple, quince and a hint of honey, it offers an aromatic bridge to the slight sweetness of zucchini and the spice of sheep’s cheese. The juicy acidity provides balance, while the dense middle structure also matches the consistency of the frittata. An ideal wine for fans of multi-layered pairings.
Trebbiano d’Abruzzo DOC (Abruzzo, Italy)
This white Italian often seems underestimated, but with its light, floral nature and crisp acidity, it provides a wonderful basis for vegetable dishes. Its freshness and citrus hints support the bright aromas of the frittata. At the same time, he seems restrained enough not to drown out the herbs and salty sheep’s cheese. An ideal wine for a summer lunch in the garden.
The recipe:
Zucchini-Frittata mit frischen Kräutern & Schafskäse
Cooking utensils
- 1 Schneidebrett & Messer
- 1 Pfanne (ofenfest)
- 1 Schüssel
- 1 Schneebesen
- 1 Reibe
Ingredients
Gemüse & Kräuter:
- 1 mittelgroße Zucchini
- 2 Frühlingszwiebeln
- 2 EL gehackte Petersilie
- 1 EL gehackter Dill
- 1 EL Schnittlauch
Weitere Zutaten:
- 4 Eier
- 100 g Schafskäse zerbröckelt
- 1 EL geriebener Parmesan
- 1 EL Olivenöl
- Salz & Pfeffer nach Geschmack
Preparation
Vorbereiten:
- Zucchini grob raspeln, Frühlingszwiebeln in feine Ringe schneiden, Kräuter hacken.
Mischen:
- Eier in einer Schüssel aufschlagen, mit Salz, Pfeffer und Parmesan verquirlen. Zucchini, Zwiebeln, Kräuter und Schafskäse unterheben.
Backen:
- Pfanne mit Öl erhitzen, Masse hineingeben und 5 Minuten bei mittlerer Hitze stocken lassen.
- Danach bei 180 °C (Ober-/Unterhitze) ca. 15 Minuten im Ofen fertig backen.
Empfohlene Beilagen:
- Frischer Blattsalat mit Zitronen-Vinaigrette
- Geröstetes Ciabatta
- Gegrillte Paprika
