Oct 6

Zucchini, Corn & Leek Frittata

Hopefully many of you saw my posts and pics from Martha Stewart’s event last week. I was chosen to cover it, which was a cooking demonstration and a book signing for her new cookbook, One Pot. It’s got lots of great recipes in it, including one that inspired me to make this…

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My family makes frittate often, mainly to use up leftovers or whatever is in your fridge, which is exactly what I did with this. I adapted the recipe based on what I had. Can’t wait to try another one!

Here are a few pics, incase you missed them last week. I really enjoyed meeting her, plus we got some great samples of some of her dishes, like the corn chowder you see below. SO GOOD.

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Every recipe from her book is based on one pot cooking, and use different types of pots for a nice change of pace. Cooking doesn’t get much easier than this!

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Zucchini, Corn & Leek Frittata
adapted from One Pot by Martha Stewart

1 zucchini, sliced
3/4 cup chopped leeks
3/4 cup corn
extra virgin olive oil
salt and pepper
crushed red pepper
8 eggs, beaten
chopped fresh parsley

Preheat broiler on high. In a large oven safe skillet, heat oil with a little bit of crushed red pepper, then add zucchini. Cook for a few minutes, then add leeks and corn. Season with salt and pepper. Cook for 3-4 minutes, until leeks soften a bit.

Add eggs and cook for a few minutes until just set. Sprinkle parsley on top. Place in the oven and broil for 3-5 minutes, until eggs are cooked through.

Delicious served hot, cold or at room temp.

Serves 6-8, depending on how big you slice it.

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This entry was posted in breakfast, corn, eggs, low carb, main dishes, make ahead, QuickAndEasy, zucchini. Bookmark the permalink.

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