Heat 1 tablespoon of the olive oil in a small ovenproof skillet. Add the leek and cook, stirring, over low heat until slightly softened. Cover and cook the leek for 10 minutes, stirring occasionally. Add the zucchini and garlic, and cook for another 10 minutes. Transfer the mixture to a bowl. Allow to cool, then season with pepper. Add the egg and cheese and stir through.
Heat the remaining oil in the skillet, then add the egg mixture and smooth the surface. Cook over low heat for 15 minutes, or until the frittata is almost set.
Put the skillet under a broiler for 3 to 5 minutes, or until he top is set and golden. Allow the frittata to stand for 5 minutes before cutting into wedges and serving. Serve with a fresh green salad.
Reprinted with permission from ©Murdoch Books, Ready, Steady, Spaghetti by Lucy Broadhurst, published by Andrews McMeel
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