Ham, leek and zucchini frittata

Ingredients

• 1 tablespoon olive oil
• 1 leek (pale part only), thinly sliced
• 1 zucchini, halved lengthways, thinly sliced
• 6 eggs, beaten
• 1/4 cup (60ml) light milk
• 100g sliced ham, chopped
• 1 cup (30g) rocket leaves, chopped
• 50g reduced fat fetta, cut into 1cm cubes
• 1/2 cup onion marmalade (see note)
• 2 cups mixed salad leaves

Description

• 2.

  In a bowl, lightly whisk the eggs with milk and season with salt and pepper.

• 3.

  Scatter the ham, rocket and feta in the frypan over the leek mixture, then pour over the egg mixture. Cook over medium-low heat for 10 minutes or until the egg is almost set.

• 4.

  Meanwhile, preheat the grill to high. Transfer the frypan to the grill and cook for a further 2-3 minutes until the top of the frittata is golden and set.

• 5.

  Cut into wedges and serve with some onion marmalade and salad leaves.