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.