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!
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
Toppings, optional, but highly recommended:
Fresh coriander (cilantro), chopped
Red or green chilies, sliced
Marinated goat cheese, I used the Australian brand, Meredith.
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!!