|Prep Time||30-45 mins|
|Cook Time||25 mins|
|Serving Size||1/5 of the pan|
- 2 tbsp olive oil
- 3 ounces pancetta 1/2-inch-diced
- 2 cups medium-diced leeks white and light green parts (2 leeks)
- 8-10 ounces small zucchini thinly sliced in rounds
- 1 tsp fresh thyme leaves minced
- 8 extra-large eggs
- 1/2 cup half-and-half cream
- 5 ounces Gruyère cheese divided
- 3 tbsp basil leaves julienned
- Preheat the oven to 350 degrees.
- Heat the olive oil in a 10-inch ovenproof sauté pan over medium heat. Add the pancetta and sauté for 5 minutes until it begins to brown. Rinse the leeks well, spin-dry in a salad spinner, add to the pan, and sauté for another 5 minutes, until tender. Add the zucchini and thyme and toss. Cook for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 tsp salt, and 1/2 tsp pepper. Stir in two-thirds of the Gruyère and all the basil.
- Pour the egg mixture into the pan, smoothing the top. Cook over medium heat for 4 minutes, until the eggs start to set on the bottom. Sprinkle the top with the remaining Gruyère. Transfer the pan to the oven and bake for 20 to 25 minutes, until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut into wedges, sprinkle with salt, and serve hot or warm.
Make Ahead: Prepare the frittata a few hours ahead and leave at room temperature. Reheat at 350 degrees for 10 to 15 minutes.