Zucchini, leek and feta frittata
Frittata can be made a day ahead; keep, covered, in refrigerator. Note
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Ingredients
- 1 tablespoon olive oil
- 20 grams butter
- 2 (240g) medium zucchini, grated coarsely
- 2 (400g) small leeks, sliced thinly
- 1 clove garlic, crushed
- 8 eggs, beaten lightly
- 1/2 cup (125ml) cream
- 100 grams feta, crumbled
- 1/2 cup (40g) parmesan, finely grated
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons polenta
- 2 tablespoons parmesan, finely grated, extra
- 50 grams feta, crumbled, extra
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