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

50g fetta

olive oil



  • 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.

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