Zucchini & Leek Frittata (from Cooking for Jeffrey by Ina Garten)

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Zucchini & Leek Frittata
This recipe from a Barefoot Contessa cookbook has saved me more times than not on a 'fright night' when the family is running from one practise to another. It is chock full of healthy foods and tastes sinfully good. One serving of frittata has a Balance Factor of -45 so make sure you add a warm piece of baguette or a whole grain side dish to balance into the perfect meal!
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Balance Factor -45
Prep Time 30-45 mins
Cook Time 25 mins
Serving Size 1/5 of the pan
Balance Factor -45
Prep Time 30-45 mins
Cook Time 25 mins
Serving Size 1/5 of the pan
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Make Ahead:  Prepare the frittata a few hours ahead and leave at room temperature.  Reheat at 350 degrees for 10 to 15 minutes.

Nutrition Facts
Zucchini & Leek Frittata
Amount Per Serving
Calories 398 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 350mg 117%
Sodium 547mg 23%
Potassium 301mg 9%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 23g 46%
Vitamin A 34%
Vitamin C 31%
Calcium 29%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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