Zucchini, leek and potato frittata recipe

Zucchini, leek and potato frittata recipe

Zucchini, leek and potato frittata recipe

Whether youre looking for an easy dinner or hosting brunch this weekend, this ingenious slow cooker frittata recipe is one to memorise.

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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. 1/4 cup (60ml) olive oil
  2. 200g middle bacon rashers, scratchily chopped
  3. 200g baby white potatoes, peeled, chopped
  4. 1 leek, lackluster section only, thinly sliced
  5. 2 small zucchini, thinly sliced
  6. 75g fetta, crumbled
  7. 8 free-range eggs
  8. 1/2 cup (60g) scratchily grated tasty cheddar
  9. 60g pkt baby spinach & rocket
  10. 250g cherry tomatoes, halved
  11. 1/2 small red onion, thinly sliced

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Instructions to make Zucchini, leek and potato frittata recipe:

  1. 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.
  2. 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.
  3. Meanwhile, enlarge the spinach and rocket, tomato and onion in a large bowl. Drizzle similar to the immovable oil. Season.
  4. Season the frittata. Cut into pieces and incite neighboring bordering the salad.

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Zucchini, leek and potato frittata recipe

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