Ina Garten Zucchini and Leek Frittata

Ina Garten zucchini and leek frittata is a puffed, custardy egg dish with pancetta, Gruyère and fresh basil that comes together in 1 hour 10 minutes. This make-ahead summer brunch recipe fits Mother's Day, Easter, Sunday dinner and potluck tables, and it bakes in one pan.

Cook the zucchini until it is fully tender before the eggs go in, because it releases water as it softens. Skip that and the frittata turns watery in the center instead of puffed and just set.

Ina Garten borrowed the idea from her friend Devon Fredericks, who topped her zucchini frittata with the blossoms themselves. Ina liked how the garnish tells you what's inside, so the dish looks elegant with almost no effort.

Source: Cooking for Jeffrey (2016)

Ina Garten Zucchini and Leek Frittata

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

430

kcal

Pancetta, leeks and zucchini cook down in the pan before a Gruyère egg custard goes over the top. It sets on the stovetop, then puffs up in the oven into a golden, tender wedge.

Ingredients

• 2 tablespoons good olive oil
  

• 3 ounces pancetta, 1/2-inch-diced (see note)
  

• 2 cups medium-diced leeks, white and light green parts (2 leeks)
  

• 8 to 10 ounces small zucchini, thinly sliced in rounds
  

• 1 teaspoon fresh thyme leaves, minced
  

• 8 extra-large eggs
  

• 1/2 cup half-and-half
  

• Kosher salt and freshly ground black pepper
  

• 5 ounces grated Gruyère cheese, divided
  

• 3 tablespoons julienned fresh basil leaves
  

• 5 zucchini flowers (optional)
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it's ready when the frittata goes in after the stovetop stage.
• Brown the pancetta: Heat 2 tablespoons olive oil in a 10-inch ovenproof sauté pan over medium heat, then add 3 ounces diced pancetta. Sauté for 5 minutes, until it begins to brown.
• Cook the leeks: Rinse 2 cups of diced leeks well and spin them dry in a salad spinner, then add them to the pan. Sauté for another 5 minutes, until tender.
• Add the zucchini: Add 8 to 10 ounces thinly sliced zucchini and 1 teaspoon minced thyme, then toss to coat. Cook for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
• Whisk the eggs: Whisk 8 extra-large eggs, 1/2 cup half-and-half, 1 teaspoon kosher salt and 1/2 teaspoon pepper in a large bowl. Then stir in two-thirds of the 5 ounces grated Gruyère and 3 tablespoons julienned basil.
• Start on the stovetop: Pour the egg mixture into the pan and smooth the top. Cook over medium heat for 4 minutes, until the eggs start to set on the bottom.
• Top and bake: Sprinkle the remaining Gruyère over the top and decorate with 5 zucchini flowers, if using. Bake for 20 to 25 minutes, until puffed and just set in the center.
• Rest and serve: Let the frittata sit at room temperature for 5 minutes. Then cut it into wedges, sprinkle with salt and serve hot or warm.

Tools for this recipe

• OXO salad spinner, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make zucchini and leek frittata without zucchini flowers?

Yes, the flowers are only a garnish, so the frittata tastes just as good without them. If you can't find them, a few basil leaves on top still give it a pretty finish.

Can I make this frittata ahead of time?

You can bake it a few hours ahead and leave it at room temperature. To serve it hot, reheat it at 350°F for 10 to 15 minutes.

What kind of pan works best for a frittata?

Use an ovenproof sauté pan with sloping sides, sometimes called an omelet pan. It moves from stovetop to oven and makes the wedges easy to slide out.

How should I cut the pancetta?

Ask the butcher for a slice of pancetta about 1/2 inch thick. Then you can cut clean 1/2-inch cubes that brown evenly in the pan.

Why is my frittata watery in the middle?

Zucchini holds a lot of water, so it needs to cook until fully tender before the eggs go in. Also bake until the center is just set, since an underbaked frittata will weep when sliced.