Leek, zucchini and cheese frittata

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


2 tablespoons olive oil

3 leeks, thinly sliced (white part only)

2 zucchini (courgettes), cut into matchstick pieces

1 garlicclove, crushed

5 eggs, lightly beaten

4 tablespoons freshly grated parmesan cheese

4 tablespoons diced Swiss cheese


1. Heat 1 tablespoon of the olive oil in a small ovenproof pan. Add the leek and cook, stirring, over low heat until slightly softened. Cover and cook the leek for 10 minutes, stirring occasionally.

2. Add the zucchini and garlic and cook for another 10 minutes. Transfer the mixture to a bowl. Allow to cool.

3. Add the egg and cheeses to the zucchini mixture and stir through. Heat the remaining oil in the pan, then add the egg mixture and smooth the surface. Cook over low heat for 15 minutes, or until the frittata is almost set.

4. Put the pan under a preheated hot grill (broiler) for 3-5 minutes, or until the top is set and golden. Allow the frittata to stand for 5 minutes before cutting into wedges and serving. Serve with a fresh green salad.