Leek & Zucchini Frittata
Ingredients
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
Method
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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.
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In a bowl, lightly whisk the eggs with milk and season with salt and pepper.
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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.
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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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10/46 Canavan Drive, Beresfield
NSW, Australia
•
2322
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