Name: Zucchini, leek and potato frittata recipe
Prep time: 10 min
Cook time: 155 min
Total time: 165 min
Yield: 1
Ingredients: 60ml olive oil; 200g middle bacon rashers, coarsely chopped; 200g baby white potatoes, peeled, chopped; 1 leek, pale section only, thinly sliced; 2 small zucchini, thinly sliced; 75g fetta, crumbled; 8 free-range eggs; 60g tasty cheese; 60g pkt baby spinach & rocket; 250g cherry tomatoes, halved; 1/2 small red onion, thinly sliced

Zucchini, leek and potato frittata recipe

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Prep Time:
10 minutes

Cook Time:
155 minutes

Total Time:
165 minutes

Master the effortless slow cooker frittata for any meal occasion.

Ingredients:

60ml olive oil
200g middle bacon rashers, coarsely chopped
200g baby white potatoes, peeled, chopped
1 leek, pale section only, thinly sliced
2 small zucchini, thinly sliced
75g fetta, crumbled
8 free-range eggs
60g tasty cheese
60g pkt baby spinach & rocket
1/2 small red onion, thinly sliced

Instructions:

Grease the slow cooker with olive oil spray. In a medium saucepan, heat one-third of the oil over high heat. Sauté the bacon, potato, and leek for 5 mins until the potato and leek are tender. Transfer this mixture to the slow cooker along with the zucchini and feta.
In a medium bowl, combine whisked eggs and cheddar, season, then pour over the bacon mixture in the slow cooker. Cover and cook on low for 2 1/2 hours or until the egg is just set.
In a large bowl, toss together the spinach, rocket, tomato, and onion. Drizzle with the remaining oil and season to taste.
Season the frittata, then cut into pieces and enjoy with the salad.

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