Easy, baked frittata

Shake up your breakfast or lunch routine with this gorgeous, versatile frittata with caramelised leeks, sautéed zucchinis and soft cheese. This weekend get your ingredients together and whip up a feel-good and filling meal!

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Servings: 1
Time: 40 minutes

Method:

1) Grate the two zucchinis and cut the leek into thin slices. Set aside and warm up a pan over medium to high fire. Cook the vegetables using a part of the olive oil for 5-7 minutes until caramelised.

2) In a bowl, whip the cheese, the eggs, and the vegetables until you have a thick mixture and add it into a cast iron pan.

3) Bake in a preheated oven at 180-200 °C for 25-30 minutes. Let it rest and serve in slices.

Ingredients:

2 medium zucchinis

1 leek

3 medium eggs

500 g soft cheese (ricotta, anthotiro)

50ml Ergon extra virgin olive oil

Salt & pepper