to bake - leek and zucchini frittata from Green Kitchen Stories
When you don't have a lot of ingredients on hand, or just want to clear out the fridge, a frittata is a great way to make a quick simple and delicious meal using all of your leftover produce.
This is a Leek & Zucchini frittata inspired by Green Kitchen Stories.
Leek and Zucchini Frittata
recipe from: Green Kitchen Stories
recipe type: to breakfast, to brunch, to dinner, to lunch, glutenfree, dairyfree
wat you need:
1 knob cold-pressed coconut oil
2 small leeks or spring onions (or 1 medium), finely sliced
3 small leeks to roast on the grillpan, to decorate the top of the frittata
2 small zucchinis, finely sliced
8 free-range eggs
sea salt & black pepper
finely chopped rosemary (you could add in sage, flat parsley, fresh basil... any herb you like)
100 g sheep's cheese, crumbled / you could use feta or parmesan to depending on your dairy intolerances.
what to do:
Heat coconut oil in a skillet. Add leek, zucchini slices, rosemary or other herbs and stir fry until soft and smells fragrant. Meanwhile, whisk the eggs in a medium size bowl with salt and pepper. Add the crumbled cheese and combine. Transfer leek and zucchini to a plate. Add a little extra coconut oil to the warm skillet. Then pour the egg mixture into the skillet. Arrange the fried vegetables on top of the eggs, cover with a lid (or plate). When the frittata is set at the bottom and slightly uncooked on top (after about 5-6 minutes) slide it on to a plate, place the skillet upside down and flip it. Let it cook for just a minute more. Serve with a side salad. Top with some toasted pumpkinseeds and the grilled leeks.