Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 leek (pale part only), thinly sliced
  • 1 zucchini, halved lengthways, thinly sliced
  • 6 eggs, beaten
  • 1/4 cup (60ml) light milk
  • 100g sliced ham, chopped
  • 1 cup (30g) rocket leaves, chopped
  • 50g reduced fat fetta, cut into 1cm cubes
  • 1/2 cup onion marmalade (see note)
  • 2 cups mixed salad leaves

Instruction

  • Heat the oil in a 26cm non-stick frypan over low heat. Add the leek, zucchini and a little salt and pepper, then cook, stirring, for 3-5 minutes until softened.
  • In a bowl, lightly whisk the eggs with milk and season with salt and pepper.
  • Scatter the ham, rocket and feta in the frypan over the leek mixture, then pour over the egg mixture. Cook over medium-low heat for 10 minutes or until the egg is almost set.
  • Meanwhile, preheat the grill to high. Transfer the frypan to the grill and cook for a further 2-3 minutes until the top of the frittata is golden and set.
  • Cut into wedges and serve with some onion marmalade and salad leaves.