Easy frittata recipe with zucchini and leek

Good morning lovely people! What’s for breakfast? We are having this delicious frittata. Fried zucchini paired with sweet leeks, topped with marinated feta cheese. Yum!! Sooo good… Frittata or omelette?…

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. Fried zucchini paired with sweet leeks, topped with marinated feta cheese. Yum!! Sooo good…

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

Frittata or omelette?

I have been cooking this easy breakfast recipe for ages. And I always referred to it as an omelette. I never really spent any time thinking about whether it might be a frittata 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
Easy frittata recipe

Ingredients

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:

  • Eggs, free-range or organic if possible
  • Zucchini, sliced in half-moons.
  • Leek, I use the white part only! Sliced in half-moons
  • Extra virgin olive oil
  • Organic dairy or your favourite non-dairy milk
  • Pinch of salt and black pepper to season

Toppings – optional, but highly recommended:

  • Fresh cilantro (will call it coriander in Australia), chopped
  • Red or green chilies, sliced, to spice thing up.
  • Marinated goat cheese, I used the Australian brand, Meredith or any other feta cheese you like.

How to make it:

To make frittata is very easy. The most important part is that your vegetables are fully cooked before you add the eggs.

  • Start by heating some olive oil in a frying pan.
  • Add leeks and cook them on medium heat for a couple of minutes until leeks have softened.
  • Add sliced zucchini and cook for a couple of minutes, until the vegetables start to get some colour.
  • While vegetables are cooking, beat eggs with a splash of milk.
  • 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. 
  • Cover with the lid and let it cook on very low heat for around 7 minutes.
  • Open the lid, top with some feta cheese, fresh cilantro, and sliced chilies, and enjoy!

Oven variation

You can cook frittata in the oven if you prefer.

  • Preheat your oven to 180’C (350’F)
  • Heating some olive oil in a frying pan.
  • Add leeks and cook them on medium heat for a couple of minutes until leeks have softened.
  • Add sliced zucchini and cook for a couple of minutes, until the vegetables start to get some colour.
  • While vegetables are cooking, beat eggs with a splash of milk.
  • 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. 
  • Fry the fritatta for a couple of minutes until the egg started to set on the sides.
  • Transfer the frying pan into the preheated oven and cook it for 8-10 minutes, until eggs are fully cooked.
  • Take the fritatta out of the oven, top with some feta cheese, fresh cilantro, and sliced chilies, and enjoy!

Quick Q and As

Can I use frozen zucchini?

Yes, you can. Make sure, the zucchini slices are completely defrosted before adding them to the pan. Give them a squeeze to get rid of any excess liquid, otherwise, you will end up with a watery mess.

Do I need to pell the zucchini?

No, please don’t peel the zucchini. The vegetable skin contains the most nutrients. The skin doesn’t affect the taste in any way.

Help, my frittata got stuck to the bottom of the pan.

If the frittata is not burnt, simply leave it to sit for 5 minutes, it will sweat off itself and you will be able to take it out with no problem.

I don’t have zucchini, what other vegetables can I use?

There is literally no limit to what you can add to your frittata. In fact, this recipe is a great way to use up all those leftover vegetables you might have in the fridge. Try adding mushrooms, bell peppers, asparagus, artichokes, broccoli, corn, peas, cooked potatoes, sweet potatoes.

Can I cook it in advance?

While frittata most definitely tastes the best freshly cooked, you can cook it in advance and refrigerate in the air-tight container for up to 3 days. I would not recommend freezing it, eggs will get watery after defrosting.

More delicious gluten-free breakfast ideas:

Cauliflower, mushroom and ricotta frittata

Quick and delicious oats with caramelised pears

Baked Oats with Pear and Banana

Easy frittata recipe with zucchini and leek – printable

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

Easy frittata recipe 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

Toppings, optional, but highly recommended:

  • Fresh coriander (cilantro), chopped
  • Red or green chilies, sliced
  • Marinated goat cheese, I used the Australian brand, Meredith. 

Instructions

  1. Heat the olive oil on a medium-low heat and add the sliced leek. Fry it for 3-4 minutes, until it becomes soft.
  2. 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.
  3. 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.
  4. 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. 
  5. 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!!
  6. Ideally, your frittata will puff up, and that’s how you know it is done. 
  7. Otherwise, check that the eggs are thoroughly cooked at the top. Your frittata is ready to be served.
  8. Sprinkle some fresh coriander, chilies, and marinated goat cheese. Enjoy!!
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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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