Week 4 Chorizo & Leek Frit­tata

Recipes+ - - Contents -

SERVES 4 PREP 5 min­utes

COOK 25 min­utes COST $3.45 a serve NUTRITION 1988kJ; 22g fat (7g sat); 15g pro­tein; 29g car­bo­hy­drate;

8g fi­bre a serve

1 zuc­chini

2 tea­spoons veg­etable or olive oil 1 leek, pale sec­tion only, thinly sliced 1 cured chorizo sausage,

finely chopped

8 eggs, at room tem­per­a­ture

2/3 cup re­duced-fat cream

¾ cup re­duced-fat grated tasty cheese 2 tea­spoons chopped thyme 2 ta­ble­spoons freshly grated


1 Pre­heat oven to 200ºC/180ºC fan-forced. Grease and line a 26cm x 16cm (base mea­sure­ment) slice pan, ex­tend­ing pa­per at long sides for han­dles. Cut the zuc­chini in half length­wise, then cut into long, thin strips.

2 Heat oil in a large fry­ing pan over mod­er­ate heat. Add leek and sausage; cook and stir for 5 min­utes or un­til leek is soft. Cool slightly.

3 Whisk eggs, cream, tasty cheese and thyme in a large bowl. Stir in leek mix­ture. Pour mix­ture into pre­pared pan. Ar­range the zuc­chini strips over top of egg mix­ture; sprin­kle with parme­san. Bake for 20 min­utes or un­til just set at cen­tre.

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