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Zucchini, Leek and Parmesan Frittata

Cook Time:
30 mins
Prep Time:
20 mins

Chef notes

This is a play off a recipe my father-in-law taught me that he and my wife grew up eating whenever they gather. My wife says mine never tastes as good as his (very suspect if that's true).

Swap option: If you don't have leeks, use onions.


  • 2 tablespoons olive oil
  • 1 leek, white and green parts cleaned and thinly sliced
  • 2 medium zucchini, thinly sliced
  • 4 eggs
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • salt and freshly ground black pepper, to taste
  • fresh mint leaves and Aleppo chili, to garnish (optional)



Heat the olive oil in a large oven-safe skillet over medium-low heat.


Add the sliced leek and cook with the lid on, stirring occasionally, until softened and lightly caramelized, about 5 to 10 minutes.


Remove lid and add the sliced zucchini to the skillet and continue cooking for another 3 to 4 minutes, until the zucchini is tender.


In a bowl, whisk together the eggs, cream, grated Parmesan cheese, salt and pepper.


Pour the egg mixture into the pan with the cooked leeks and zucchini, making sure the vegetables are evenly distributed.


Cook the frittata on the stovetop for about 3 to 4 minutes, or until the edges start to set.


Reduce the heat to low and cover the skillet with a lid or a plate that fits well over the top. Cook for an additional 10 to 12 minutes, or until the frittata is set in the center.


Remove the lid or plate and let the frittata cool for a few minutes. Then, carefully slide a spatula around the edges to loosen it.


Using oven mitts or a kitchen towel, place a large plate over the skillet. Carefully invert the skillet to release the frittata onto the plate.


Slice the frittata into wedges and serve warm. It can be enjoyed on its own or with a side salad or some crusty bread. I like to tear fresh mint and sprinkle a little Aleppo chili over the top.