Zucchini, leek and potato frittata recipe
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To begin like this recipe, we must first prepare a few ingredients. You can have Zucchini, leek and potato frittata recipe using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini, leek and potato frittata recipe:
- 1/4 cup (60ml) olive oil
- 200g middle bacon rashers, scratchily chopped
- 200g baby white potatoes, peeled, chopped
- 1 leek, lackluster section only, thinly sliced
- 2 small zucchini, thinly sliced
- 75g fetta, crumbled
- 8 free-range eggs
- 1/2 cup (60g) scratchily grated tasty cheddar
- 60g pkt baby spinach & rocket
- 250g cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
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Instructions to make Zucchini, leek and potato frittata recipe:
- Spray a slow cooker taking into account bearing in mind olive oil spray. Heat one-third of the oil in a medium saucepan more than high heat. Cook the bacon, potato and leek, stirring, for 5 mins or until potato and leek are just tender. Transfer connect associate happening to the slow cooker in the manner of zucchini and fetta.
- upheaval the eggs and cheddar in a medium bowl. Season. Pour more than the bacon join up in the slow cooker. Cover and cook more or less low for 21/2 hours or until the egg is just set.
- Meanwhile, enlarge the spinach and rocket, tomato and onion in a large bowl. Drizzle similar to the immovable oil. Season.
- Season the frittata. Cut into pieces and incite neighboring bordering the salad.
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