Overnight wine and cheese frittata
(serves 8-10)
Half loaf of day old French or Italian bread, broken into small pieces
3 tbsp melted butter
150 gm Meredith crumbled fetta
100 gm Meredith fromage frais
200 gm Istra salami, thinly sliced
2-3 spring onions, sliced
12 eggs from Daylesford Organics
1 and half cups milk
Half cup Gisborne Peak Chardonnay 2004
1 tbsp French mustard
Quarter tsp fresh ground pepper
Quarter cup grated Parmesan cheese
Butter a shallow 9" x 13" 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 minutes before baking.
Preheat oven to 350C.
Bake covered until set, about 1 hour. Uncover, spread with parmesan cheese and replace in oven until lightly browned, about 10 minutes. Cut into squares.
Regional wine match: Lightly chilled Gisborne Peak Winery pinot rose.
