Ingredients
3 leeks
trimmed, white part only, washed, dried and thinly sliced
2 tbsp olive oil
2 zucchini
cut into matchsticks
1 clove garlic
crushed
5 eggs
lightly beaten
⅓ cup grated parmesan cheese
600g swiss cheese
diced
salad greens
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 small frying pan
- 1 bowl
- 1 grill
Instructions
- Cut leeks in half lengthways. Wash, dry and thinly slice the 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 the mixture to a bowl and set aside to cool.
- Add eggs, cheeses and salt and pepper to the cooled leek mixture. Stir to combine.
- Heat the remaining 1 tbs oil in the frying pan over low heat.
- Add the egg mixture. Cook for 15 to 20 minutes or until the frittata is almost set.
- Preheat a grill on medium heat.
- Place the frying pan under the grill. Cook the frittata for 3 to 5 minutes or until golden and set.
- Stand in the pan for 5 minutes.
- Cut into wedges and serve with salad greens.
Notes
Tip
Serve with salad greens.
