Zucchini and Leek Frittata

Ingredients

  • 1 c diced leeks (white and light green parts)
  • 2 T olive oil
  • 1 teaspoon butter
  • 1 small clove garlic, peeled and crushed
  • 1 zucchini, sliced thinly in rounds
  • 2 eggs, lightly beaten
  • ¼ c half and half (we used cream)
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp thyme leaves
  • 3 oz grated tasty cheese
  • 1 tablespoon grated parmesan cheese
  • 1 tomato, diced
  • Basil leaves

Directions

  • Preheat oven to 350
  • Heat olive oil in 10” oven proof sauté pan
  • Sauté leeks for 10 minutes
  • Add zucchini and thyme and stir. Cook 5 – 6 minutes until zucchini is tender
  • In large bowl whisk eggs, half and half, tasty cheese and thyme
  • Pour egg mixture in pan and add diced tomato
  • Cook over medium heat for 4 minutes until eggs start to set on bottom
  • Sprinkle top with parmesan cheese
  • Add 5 or 6 basil leaves to top
  • Transfer pan to oven and cook 20-25 minutes until just puffed and just set in the center
  • Remove from oven and let cool 5 minutes
  • Cut into wedges, sprinkle with salt. Can be eaten hot or warm.
X