Leek, Zucchini & Cheese Frittata
Serve with a fresh green salad and whole-grain bread for lunch or light dinner.
2 tablespoons olive oil
3 leeks, thinly sliced
2 medium zucchini, cut into matchsticks
1 clove garlic, crushed
Salt and pepper
5 eggs, lightly beaten
4 tablespoons freshly grated Parmesan
4 tablespoons Swiss cheese, cut into small cubes
Heat 1 tablespoon olive oil in small pan; add leeks and cook, stirring, over low heat until slightly softened. Cover and cook for 10 minutes. Add zucchini and garlic; cook for another 10 minutes. Transfer to a bowl. Cool and then add salt, pepper, egg and cheeses.
Heat remaining oil in pan; add egg mixture and smooth the surface. Cook over low heat for 15 minutes or until the frittata is almost set.
Cook under a preheated broiler for 3 to 5 minutes or until the top is set and golden. Let stand 5 minutes before cutting into wedges for serving.
Serves 4.
From “The Essential Vegetarian Cookbook,” Borders Group, Inc., 2005.