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Ham, leek and zucchini frittata

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 leek (pale part only), thinly sliced
  • 1 zucchini, halved lengthways, thinly sliced
  • 6 eggs, beaten
  • 1/4 cup (60ml) light milk
  • 100g sliced ham, chopped
  • 1 cup (30g) rocket leaves, chopped
  • 50g low-fat feta, cut into 1cm cubes
  • 1/2 cup onion marmalade (see note)
  • 2 cups mixed salad leaves


  • 1
    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.
  • 2
    In a bowl, lightly whisk the eggs with milk and season with salt and pepper.
  • 3
    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.
  • 4
    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.
  • 5
    Cut into wedges and serve with some onion marmalade and salad leaves.

Source: taste.com.au


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