Ahh eggs. Glorious, tasty free ranged eggs. How I love thee, let me count the ways.
I could possibly survive fine without meat, but eggs on the other hand. Well, lets just say that love affair is a life long partnership.
I have to admit up front that I am not a fan generally of frittatas and for whatever reason, I’ve recently decided that I like the and must eat them. Having never made one in my life, I sorta just… winged it.
- 2 – 3 Zucchini
- 1 Leek
- 6 – 8 free ranged eggs
- 1 cup soy milk or similar
- ½ cup grated tasty cheese (optional)
- 2 – 3 tablespoons goats curd (optional)
- 2 tablespoons butter
- splash of olive oil
- salt and pepper to taste
Remove the root section from the leek. Cut the leek in half and discard any course green parts of the leek. Fan the leek leaves and rinse well under running water to remove any dirt.
- Slice the zucchini into 1 cm thick slices on the diagonal. Dry the zucchini slices and season well. Slice the leek into thin slices.
- In a frying pan, melt a tablespoon of butter. Add a splash of olive oil to the butter to stop the butter from burning. Add the leeks and toss well, cooking until soft and fragrant. Remove from the pan and place aside.
- While the frying pan is still hot, add another tablespoon of butter and a splash of oil. Sauté the zucchini gently until just coloured and soft.
- Layer the zucchini and leeks in a baking tray and set aside to cool.
- In a large boil, whisk the eggs and milk together until light and airy. Season well and pour over the zucchini mixture, ensuring the milk fills all the gaps between the vegetables.
- Cook at 180oC for 20 – 30 minutes until the centre has set.
Ethical Note: As always, please chose free ranged eggs. Better for you, for the animals and for the environment.