ZUCCHINI AND FETA FRITTATA
A real frittata isn’t a quiche without pastry. It’s more like an omelette, though one that isn’t folded over but rather popped under the grill to finish it.
pinch of salt
fresh black pepper
1/2 tsp butter
1–2 small zucchini, sliced thinly
1 leek, white part only, washed well, cut in half, sliced thinly
In a medium-sized bowl, beat the eggs, salt and pepper with a fork to combine well.
In a large, non-stick frying pan, heat the butter over a medium heat and gently sauté the zucchini. Add the leek and cook until soft.
Turn up the heat and then pour in the egg mixture. Stir around lightly until it starts to set on the bottom of the pan. Dot the fetta on top of the frittata.
Place the frittata under a very hot grill for about 2 minutes, until the frittata is just cooked through and brown on top.