Name: Zucchini, leek and feta frittata
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 tablespoon olive oil; 20 gram butter; 2 (240g) medium zucchini, grated coarsely; 2 (400g) small leeks, sliced thinly; 1 clove garlic, crushed; 8 eggs, beaten lightly; 1/2 cup (125ml) cream; 100 gram feta, crumbled; 1/2 cup (40g) parmesan, finely grated; 2 tablespoon fresh mint, finely chopped; 2 tablespoon polenta; 2 tablespoon parmesan, finely grated, extra; 50 gram feta, crumbled, extra

Ingredients

1 tablespoon olive oil

20 gram butter

2 (240g) medium zucchini, grated coarsely

2 (400g) small leeks, sliced thinly

1 clove garlic, crushed

8 eggs, beaten lightly

1/2 cup (125ml) cream

100 gram feta, crumbled

1/2 cup (40g) parmesan, finely grated

2 tablespoon fresh mint, finely chopped

2 tablespoon polenta

2 tablespoon parmesan, finely grated, extra

50 gram feta, crumbled, extra

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 23cm-square slab pan; line base and two sides with baking paper, extend paper 2cm above edges.

2.In a large frying pan, heat oil and butter on medium heat, add zucchini, leek and garlic; cook, stirring, for 2-3 minutes, or until leek is soft. Transfer to a medium bowl; cool.

3.Add egg, cream, cheeses and mint to bowl, stir to combine; pour into pan. Sprinkle with combined polenta and extra cheeses.

4.Bake for about 40 minutes, or until set. Cool in pan.

5.Cut frittata into 25 pieces. Serve.

Frittata can be made a day ahead; keep, covered, in refrigerator.
Note

Woman's Weekly Food

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Ingredients

Method

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