Leek, zucchini and cheese frittata

Leek, zucchini and cheese frittata



  • 3 leeks, trimmed
  • 2 tbs olive oil
  • 2 zucchini, cut into matchsticks
  • 1 garlic clove, crushed
  • 5 eggs, lightly beaten
  • 1/3 cup grated parmesan cheese
  • 600g swiss cheese, diced
  • salad greens, to serve


Cut leeks in half lengthways.

Wash, dry and thinly slice white part only.

Heat 1 tbs oil in a small frying pan over low heat.

Add leek and cook, stirring, for 2 minutes or until slightly softened.

Cover and cook, stirring occasionally, for a further 10 minutes or until soft.

Add zucchini and garlic.

Cook for 10 minutes.

Transfer to a bowl.

Set aside to cool.

Add eggs, cheeses and salt and pepper to leek mixture.

Stir to combine.

Heat remaining 1 tbs oil in frying pan over low heat.

Add egg mixture.

Cook for 15 to 20 minutes or until frittata is almost set.

Preheat a grill on medium heat.

Place frying pan under grill.

Cook frittata for 3 to 5 minutes or until golden and set.

Stand in pan for 5 minutes.

Cut into wedges and serve with salad greens.

Serving Suggestions


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