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.