Zucchini Leek and Mushroom Frittata with Manchego Cheese
 
 
A delicious, easy and impressive breakfast or brunch recipe. Add a side of herb roasted potatoes and some mimosas and you've got a legit brunch or your hands;)
Author:
Recipe type: Breakfast, Brunch, Lunch, Entrée
Cuisine: Gluten-Free, Vegetarian
Ingredients
  • 1 zucchini, sliced crosswise on a mandolin
  • 1 leek, sliced
  • 1 pat butter
  • 1 Tablespoon extra virgin olive oil
  • ¼ chopped cilantro
  • 8 large eggs, beaten
  • ⅓ shredded manchego cheese
  • salt and pepper
Instructions
  1. Preheat oven to broil with the rack at the top third of the oven.
  2. Melt butter in large oven safe skillet, add sliced zucchini and leeks and saute until tender, about 10 minutes. Let cool slightly.
  3. Beat eggs in a large bowl, mix in cheese and sauteed veggies. Salt and pepper to taste.
  4. Heat olive oil in the large skillet and swirl to coat pan. Pour egg mixture in and cook at a low heat until the center of the frittata is just about set, 10 minutes. While cooking, occasionally run a spatula along the edges.
  5. Transfer skillet to oven and broil for 5 minutes or until the top of the frittata is lightly browned.
  6. Cut and serve from the pan or invert frittata onto a plate.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/04/02/zucchini-leek-and-mushroom-frittata-with-manchego-cheese/