33
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 blade.
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 ¼ 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 blade and grid. Insert the shredding
disc with the fine setting facing up. Shred cheese.
Put ½ of the cheese into the bowl with the eggs and
ham. Add the remaining ¼ 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
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