Baked frittata with leeks and zucchini, an incredibly easy recipe, baked, full of vegetables, and delicious.
The baked frittata is easy to make and requires very little effort.
You just need to get an ovenproof dish, suitable for your needs, grease it with a little oil or line it with baking paper, and most of the work is done.
This frittata is also perfect for picnics or meals on the go because it doesn’t make a mess and is delicious, especially with some fresh bread.
Below, I’ll leave you some ideas if, like me, you love frittatas in every way.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lb 1 oz zucchini
- 3.5 oz leeks (cleaned, without waste)
- 6 eggs
- to taste parsley
- 2 tbsps extra virgin olive oil (plus about 1 tbsp for greasing the baking dish.)
- 1 oz cheese (grated)
- to taste fine salt
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Lid
- 1 Baking dish
- 1 Fork
- 1 Spatula
Steps
To make the Baked Frittata with Leeks and Zucchini, first clean the zucchini and remove the ends.
Then slice them into rounds.
Remove the leek root and peel the outer layer with a slight incision.
Slice the leek into rounds as well.
In a pan, heat a bit of oil and sauté the leek for 2 minutes.
Add the zucchini and lightly salt everything.
Stir, cover with a lid, and cook for 10 minutes, stirring occasionally.
Meanwhile, wash, dry, and chop the parsley finely.
In a bowl, whisk the eggs with the grated cheese, another pinch of salt, and add the leek and zucchini, stirring gently.
Grease a baking dish with a little extra virgin olive oil and pour the mixture, leveling it.
Bake in a preheated ventilated oven at 375°F for 30 minutes or until the frittata is well cooked.
Remove and let it cool slightly before serving.
Perfect even when cold.
