Easy and delicious frittata with zucchini and leek

Good morning lovely people! What’s for breakfast? We are having this delicious frittata with zucchini and leeks. I have been cooking this easy frittata recipe for ages. The thing is…

close up photo of frittata sprinkled with coriander, chilies and goat cheese

Good morning lovely people! What’s for breakfast? We are having this delicious frittata with zucchini and leeks. I have been cooking this easy frittata recipe for ages. The thing is though I always referred to it as an omelette. That’s it! My whole life I was calling it an omelette, and it turned out to be a frittata! 🙂

half of frittata with zucchini and leeks on a round plate sprinkled with coriander, red chilies, and goat cheese

Frittata or omelette?

I never really spent any time thinking about whether it is a frittata or an omelette until I started to write this recipe. Doing some quick research I discovered these interesting facts:

  • Omelettes are typically made to serve just one.
  • Frittatas can be served to many.
  • Frittata’s fillings are mixed in with the eggs in the pan.
  • Omelette’s fillings are folded in the center.
  • A frittata is cooked slowly over low heat.
  • An omelette is cooked quickly over higher heat. 

After carefully evaluating all the points above, I decided to name my omelette – a frittata!

frittata with zucchini and leeks served with coriander and sour kraut

While this frittata is absolutely delicious it also comes with many health benefits. It contains lots of vitamins, minerals, and antioxidants. Let’s have a quick look at the ingredients I used:

Health benefits from zucchini:

Zucchini (also known as courgette) is such a beautiful vegetable. It has a very mild taste and is very easy to incorporate into nearly any dish. I am sure you have heard about chocolate-zucchini muffins. (I really should add a recipe to my collection). While zucchini is rich in many vitamins and minerals, it is especially rich in Vitamin A, which is crucial for our vision and our immune system. I don’t know about you, but I pay a very close attention to the foods that support my immune system.

The health benefits from leeks

Leeks belong to the same family as onions and garlic. They look like a giant green onion, however, they have a much milder taste than onions. Leeks are rich in Vitamins A, C and K and are a rich source of antioxidants, especially polyphenols and sulfur compounds. As you might know, antioxidants are essential to our health because they fight the free radicals in our bodies, which damage your cells and causing diseases like cancer, diabetes, and heart disease.

The health benefits of coriander

I love coriander so much. I sprinkle it over anything I eat. Interestingly, there are two groups of people. One loves coriander and the other hates it. The latter think that coriander tastes like soap!!

‘We have smell receptors in our nose that are responsible for identifying volatile compounds in the atmosphere, including volatile compounds released from potential foods,’ says Prof. Keast, who specialises in sensory and food science at Deakin University’s School of Exercise and Nutrition Sciences.

‘Sense of smell is highly variable between people, so what I experience may not be what you experience, and this can be due to quantity, type, and natural variations with smell receptors.’ (source)

If you are lucky enough to enjoy this beautiful herb, you will also enjoy a large list of health benefits it provides:

  • Heart health
  • Rich in immune-boosting antioxidants
  • Lowers blood sugar
  • Protects brain health
  • Promotes digestion and gut health
  • Fights infections
  • Protects your skin

And it is very easy to add to your diet. Just sprinkle it over our delicious frittata with zucchini and leeks. Here is the recipe:

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close up photo of frittata sprinkled with coriander, chilies and goat cheese

Easy and delicious frittata with zucchini and leek


  • Author: Elena Elliott

Description

This frittata with leek and zucchini is super easy to make. The perfect way to boost your vegetable intake in the most delicious way! Enjoy it for breakfast, lunch, or dinner!


Ingredients

Scale

5 large eggs

1 small zucchini, sliced in half-moons

1 small leek, white part only! Sliced in half-moons

3 tbsp of extra virgin olive oil

2 tbsp of organic dairy or your favourite non-dairy milk

Pinch of salt

Black pepper

Optional, but highly recommended:

Fresh coriander (cilantro), chopped

Red or green chilies, sliced

Marinated goat cheese, I used the Australian brand, Meredith. 


Instructions

Heat the olive oil on a medium-low heat and add the sliced leek. Fry it for 3-4 minutes, until it becomes soft.

Add zucchinis and fry them together for around 5 minutes, until the vegetables are starting to get some colour. You might need to put the heat up a bit higher. Stir frequently.

While your vegetables are cooking, whisk the eggs with milk and a pinch of salt in a mixing bowl. I just use a classic whisk. You want your eggs to be nicely incorporated and a bit fluffy.

Once the leeks and zucchini are golden enough, add the eggs to the frying pan, and using a spatula, gently stir vegetables and eggs. Just 2-3 circles. Make sure the vegetables are spread evenly across the frying pan. 

Put the lid on, lower the heat to very low and let the frittata cook for around 7 minutes. Make sure your heat is low, otherwise you will end up with a burnt bottom. Burnt eggs don’t taste good!!

Ideally, your frittata will puff up, and that’s how you know it is done. 

Otherwise, check that the eggs are thoroughly cooked at the top. Your frittata is ready to be served.

Sprinkle some fresh coriander, chilies, and marinated goat cheese. Enjoy!!

If you liked this frittata with zucchini and leeks recipe, make sure to check out my CAULIFLOWER, MUSHROOM AND RICOTTA FRITTATA

Round cooked frittata

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