Zucchini Frittata With Manchego And Ham - Cuisinart SFP-13 Instruction And Recipe Booklet

ZUCCHINI FRITTATA WITH MANCHEGO AND HAM

8 ,
large eggs
reserved in a medium bowl
1 ,
small leek washed well
halved lengthwise
light green parts only
1
small zucchini
cut to fit feed tube
1
tablespoon extra virgin
olive oil
1/2
teaspoon kosher salt
4
ounces ham slab
3
ounces manchego cheese
¼
teaspoon freshly ground
black pepper
This frittata is hearty enough to feed a crowd.
lightly beaten and
,
,
white and
,
trimmed and
,
divided
,
diced
Makes 8 servings
1. Preheat oven to 350ºF. Insert the large chopping
blade into the large work bowl. Chop the leek.
Reserve in bowl. Remove the chopping blade and
insert the shredding disc with the coarse setting
facing up. Shred the zucchini.
2. Heat olive oil in a 10-inch nonstick skillet over
medium-high heat. Once hot, add the leek, zucchini
and ¼ teaspoon of the salt. Cook, stirring frequently,
until zucchini is just tender, about 5 minutes.
3. Flip the shredding disc so that the fine setting is
facing up. Shred cheese. Put 1/2 of the cheese into
the bowl with the reserved eggs and add the
diced ham. Add the remaining ¼ teaspoon salt
and pepper. Stir. Reserve.
4. Reduce heat to medium and add egg mixture to the
pan with the leek and zucchini. Stir constantly until
eggs start to set, about 2 minutes. Let cook on
stovetop until edges start to firm, about 5 minutes.
Add remaining cheese to top of egg mixture.
5. Transfer to oven and cook until fully set, about 10
to 15 minutes.
6. Let cool slightly and serve warm.
Nutritional information per serving:
Calories 140 (67% from fat) • carb. 4g • pro. 8g • fat 10g
sat. fat 4g • chol. 200mg • sod. 477mg • calc. 83mg • fiber 1g
BREAKFAST/BRUNCH
31