| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 30 appetizers |
Ingredients
- Good olive oil
- 6 ounces pancetta, 1/2-inch-diced
- 4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
- 8 to 10 ounces small zucchini, thinly sliced in rounds
- 2 teaspoons fresh thyme leaves, minced
- 12 extra-large eggs
- 3/4 cup half-and-half
- Kosher salt and freshly ground black pepper
- 10 ounces grated Gruyere cheese, divided
- 1/2 cup chopped fresh basil leaves
- Julienned fresh basil, for garnish
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
- Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 118 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 100 mg |
| Sodium | 152 mg |
Reviews
I made this for a holiday party. Delicious! They are thin but good for a cocktail party. Flavor so good!
Absolutely delicious!!I used 8 oz pancetta just because that was what came in the package. I put parchment paper down in the pan and then oiled the paper. The fresh herbs were a great addition.
Hi, Ina. I just wanted to say thank you for your recipes and show. I turned this frittata into a Christmas morning casserole for my small family of 9 people, who were together this year again after a necessary separation during Covid on Christmas morning, 2020. Everyone loved it, thankfully, because I might have had a mutiny with a lesser quality recipe. I’ve served my mother’s breakfast casserole at Christmas for so many years that I just couldn’t do it again. My family kept asking about it, and I kept telling them not to worry, but it was time for change. I wanted a table filled with lighter, healthier food that we could all enjoy and not worry too much about. It worked out well. Apologies for this being a Holiday you and your family don’t observe, and cheers for the New Year.
Was good. I think next time I would use Italian cheese blend and Italian sausage. Also cut back on the herbs
This was just OK. Seemed greasy.
Nice addition to a brunch party too. Used olive oil to grease the pan.
Delicious—so flavorful as always from Ina!
Really good and easy to prepare I personally cut back on the cheese, to me was a little overpowering, other then that it’s great.
This tasted delicious at our Christmas buffet. A bit difficult to clean the pan afterward, but the frittata squares were worth it!