37
BREAKFAST & BRUNCH
ZUCCHINI FRITTATA WITH MANCHEGO AND HAM
This frittata is hearty enough to feed a crowd.
Makes 8 servings
1. Preheat oven to 350ºF. Insert Dicing Grid and Disc.
Dice leek and zucchini. Reserve in bowl.
2. Heat olive oil in a 10-inch nonstick skillet over
medium-high heat. Once hot, add the diced leek,
zucchini and 1/4 teaspoon of the salt. Cook, stirring
frequently, until zucchini is just tender, about 5 minutes.
3. While leek and zucchini are cooking, dice ham and
add to bowl with the reserved eggs.
4. Remove Dicing Grid and Disc. Insert the Shredding
Disc with the fine setting facing up. Shred cheese.
Put 1/2 of the cheese into the bowl with the eggs and
ham. Add the remaining 1/4 teaspoon salt and pepper.
Stir. Reserve.
5. Reduce heat to medium and add egg mixture to the
pan with the leek and zucchini. Stir constantly until
eggs start to set, about 2 minutes. Let cook on
stovetop until edges start to firm, about 5 minutes.
Add remaining cheese to top of egg mixture.
6. Transfer to oven and cook until fully set,
about 10 to 15 minutes.
7. Let cool slightly and serve warm.
Nutritional information per serving:
Calories 140 (67% from fat) | carb. 4g | pro. 8g | fat 10g
sat. fat 4g | chol. 200mg | sod. 477mg | calc. 83mg | fiber 1g
8
large
eggs
,
lightly
beaten
and
reserved
in
a
medium
bowl
1
small
leek
,
washed
well
,
halved
lengthwise
,
white
and
light
green
parts
only
1
small
zucchini
,
trimmed
and
cut
to
fit
feed
tube
1
tablespoon
extra
virgin
olive
oil
½
teaspoon
kosher
salt
,
divided
4
ounces
ham
slab
3
ounces
manchego
cheese
¼
teaspoon
freshly
ground
black
pepper