- 1 small leek
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 small clove garlic, peeled and crushed
- 1 small zucchini, sliced
- 2 eggs, lightly beaten
- 1 tablespoon grated tasty cheese
- 1 tablespoon grated parmesan cheese
Trim the leek and discard the tough green top. Slice the leek in half lengthwise and rinse thoroughly to remove any grit between the layers. Finely slice leek.
Heat the butter and oil in a small frying pan. Add the leek and sauté for a few minutes until the leek is soft but not browned. Add the zucchini and garlic and cook over low heat for 10 minutes until tender. Remove and transfer to a medium bowl, reserving the oil in the frying pan.
Add the egg and parmesan cheese to the leek and zucchini and mix until combined.
Reheat the oil mixture over high heat and add the mixture. Reduce the heat to low and cook, covered for 10 minutes until the underside set but the top is still runny.
Sprinkle grated cheese over top and place the frying pan under preheated grill for 1 minute until the top is set and golden.
- Replace tasty cheese with Swiss cheese
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