Name: Ham, leek and zucchini frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 leek (pale part only), thinly sliced; 1 zucchini, halved lengthways, thinly sliced; 6 eggs, beaten; 60ml milk; 100g sliced ham, chopped; 30g rocket leaves; 50g low-fat feta, cut into 1cm cubes; 165.00 gm onion marmalade (see note); 500.00 ml mixed salad leaves

Ham, leek and zucchini frittata

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Delicious ham and zucchini frittata, perfect for utilizing leftover veggies. Elevate with sweet onion marmalade for a special touch.

Ingredients:

1 leek (pale part only), thinly sliced
1 zucchini, halved lengthways, thinly sliced
6 eggs, beaten
60ml milk
100g sliced ham, chopped
30g rocket leaves
50g low-fat feta, cut into 1cm cubes
165.00 gm onion marmalade (see note)
500.00 ml mixed salad leaves

Instructions:

In a 26cm non-stick frypan over low heat, warm the oil. Add leek, zucchini, a pinch of salt, and a dash of pepper. Cook while stirring for 3-5 minutes until vegetables are softened.
Whisk eggs with milk in a bowl and season with salt and pepper.
Sprinkle the ham, rocket, and feta evenly in the frypan over the leek mixture, then pour the egg mixture on top. Cook over medium-low heat for 10 minutes or until the egg is nearly cooked through.
Preheat the grill to high. Then, grill the frittata for 2-3 minutes until the top is golden and set.
Cut the dish into wedges and present it with a side of onion marmalade and fresh salad leaves.

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