Zucchini and Leek Frittata

A savoury recipe for a frittata with a Mediterranean flare.

© Liliana Tommasini

Zucchini and Leek Frittata, Liliana Tommasini
A frittata is the Italian version of a French omelette. It is versatile and quick to assemble and can be the answer to 'what am I going to make for supper?' dilemma.

Italian Frittata

The basic preparation for a frittata is to cook the frittata in the skillet until the eggs are set. Then the cheese is sprinkled on top and the frittata is placed under the broiler until the cheese is all bubbly and browned.

In this recipe, Zucchini and Leek Oven Baked Frittata, the cooking method is slightly different. The frittata is first prepared in a skillet and then baked in an oven.

Frittata variations

A frittata can be filled with a variety of vegetables, cheeses, meats or a combination of all three. Below are some of the different suggested vegetable variations:

Combine any of the vegetables variations with any of the suggested cheeses listed below:

Add any of the following meats if desired:

Fresh or dry herbs such as basil, mint, thyme or sage can also be added to enchance the flavor of the frittata.

A frittata can be served at room temperature or cold. Serve it for supper or lunch as a main course alongside a green salad. It is also a delicious addition to Sunday brunch. Wrap it up and place in the cooler packed with ice and bring it along to the next BBQ or picnic. Bake it in small tartlette pans for individual servings to serve as appetizers, pack for lunches or to present at a buffet table.

A frittata is so versatile, you can basically use whatever ingredients are in season for the filling with great results.

Zucchini and Leek Oven Baked Frittata

Serves 6

Equipment: 9 or 10 inch pie plate

Ingredients:

Method:

Preheat oven to 35o degrees F.

  1. Wash and trim leek. Slice in rounds.
  2. Wash zucchini and chop in small pieces.
  3. Heat the 3 tbsp of olive oil in large skillet on medium heat until hot and add the zucchini and leek. Cook until vegetables for one or two minutes (the zucchini will still have a crunch to it).
  4. In the meantime, whisk the 6 eggs with the 1 cup Parmesan cheese and 2 cups mozzarella in a bowl. Season with salt and pepper to taste.
  5. Brush the pie plate with olive oil and add the zucchini mixture.
  6. Pour egg mixture over zucchini mixture and stir to blend.
  7. Scatter the basil leaves on top.

Bake in 350 degree F oven for 30 minutes or until the frittata is sent and the top is nicely browned.

Additional ideas and information on the preparation of a frittata can be found at Frittata Makes an Elegant Dinner.

Visit How-to: Zucchini for zucchini tips and recipes.


The copyright of the article Zucchini and Leek Frittata in Italian Cuisine is owned by Liliana Tommasini. Permission to republish Zucchini and Leek Frittata in print or online must be granted by the author in writing.


Zucchini and Leek Frittata, Liliana Tommasini
Zucchini and Leek Frittata ingredients, Liliana Tommasini
Chopped zucchini and leeks, Liliana Tommasini
   



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