Leek & Zucchini Frittata
1 Leek - thinly sliced
1 Zucchini - halved lengthways, thinly sliced
6 eggs - beaten
1/4 cup milk
100g sliced ham, chopped
1 handful of rocket leaves chopped
Heat the oil in a 26cm non-stick frypan over low heat. Add the leek, zucchini and a little salt and pepper, then cook, stirring, for 3-5 minutes until softened.
In a bowl, lightly whisk the eggs with milk and season with salt and pepper.
Scatter the ham, rocket and feta in the frypan over the leek mixture, then pour over the egg mixture. Cook over medium-low heat for 10 minutes or until the egg is almost set.
Meanwhile, preheat the grill to high. Transfer the frypan to the grill and cook for a further 2-3 minutes until the top of the frittata is golden and set.