Cold summer vegetable frittata with Lager beer

Cold Summer Vegetable Frittata with Lager

A cold frittata packed with summer vegetables and a touch of Maltese Lager in the batter, making it lighter and more flavorful. Perfect for slicing and taking to the beach on Ferragosto—it can be prepared the night before.

Ingredients (serves 4)

• 8 eggs
• 100 ml Maltese Lager
• 1 medium zucchini
• 1 red bell pepper
• 1 small red onion
• 100 g cherry tomatoes
• 80 g crumbled feta (or grated pecorino)
• Fresh basil, to taste
• 3 tablespoons extra-virgin olive oil
• Salt and pepper, to taste

Method

1. Vegetables – Dice the zucchini, bell pepper, and onion. Sauté in a pan with oil for 8–10 minutes over medium heat. Add the halved cherry tomatoes and cook for another 2 minutes. Leave to cool slightly.
2. Batter – In a bowl, beat the eggs with the Lager, salt, and pepper until smooth and slightly frothy.
3. Combine – Add the lukewarm vegetables to the egg mixture, along with the crumbled feta and torn basil. Mix gently.
4. Cook – Heat a drizzle of oil in a 24 cm non-stick pan. Pour in the mixture and cook over low heat with the lid on for 10–12 minutes, until the edges are firm and the center is almost set.
5. Flip – Flip the frittata onto a plate and cook for another 3–4 minutes on the other side. Leave to cool completely.
6. Transport – Keep refrigerated until ready to leave. Cut into slices or squares and transport in an airtight container. Serve with an ice-cold Maltese Lager!

Recommended beer

🍺 Maltese Lager – Its lightness and the bubbles in the batter make the frittata airier and softer, enhancing the flavor of the summer vegetables without overpowering them.

Preparation time: 15 min | Cooking time: 20 min | Difficulty: Easy