Salami & Zucchini Frittata


  • 2 teaspoons olive oil
  • 1 onion, peeled and finely chopped
  • 2 medium (350g trimmed) zucchinis, coarsely grated
  • 6 eggs
  • 1 × 200ml tub light or regular sour cream
  • 2 tablespoons freshly chopped dill or parsley
  • 2 × 100g packs Don Reduced Fat Mild or Hot Hungarian Salami, roughly chopped
  • ½ cup shredded Parmesan cheese
  • Salt and pepper to taste

Salami & Zucchini Frittata



  1. Preheat oven to 180°C.
  2. Heat oil in a large frypan. Add onion and stir over low heat for about 5 minutes until translucent and softened. Add zucchini and stir for a further 2 minutes over heat until evenly heated through.
  3. Whisk eggs, sour cream and dill together with a fork until smooth. Stir in hot zucchini mixture, salami and cheese. Season to taste.
  4. Generously brush a 1.5-2 litre round or square ovenproof dish with olive oil. Gently pour mixture into baking dish and press zucchini and salami into egg mixture to form an even layer.
  5. Bake for 45 minutes or until golden brown and firm to the touch in the centre.
  6. Serve hot or cold with a mixed leaf salad, cherry tomatoes and avocado.