from 1 vote
Fluffy Italian Frittata layered with zucchini, potatoes, sun-dried tomato, mozzarella cheese, and topped off with a light basil sauce.
potatoes, zucchini, leeks, eggs, basil, sauce, recipe
full fat coconut milk
freshly ground black pepper
white part only (diced)
sliced paper thin
Yukon gold or red potatoes
sliced paper thin
sun-dried tomato in oil
I used Veggie Shreds
chopped fresh basil
or 1 Tablespoon basil paste
freshly grated Parmesan cheese
I used fake Parmesan
Preheat oven to 450 degrees.
Place oil, garlic, and basil in a small bowl. Mix together.
Add the Parmesan cheese and whisk together. It will separate again, don't worry. Set aside until ready to use.
Heat 1 Tablespoon of olive oil in a small 8" non-stick skillet over medium heat. Add the diced/chopped leeks to the pan and cook until softened, about 3 - 5 minutes. Try not to brown them.
Add the potatoes,zucchini, and sun-dried tomato to the pan and stir to combine. Cover pan with a lid and continue cooking for an additional 4 minutes.
Remove vegetables to a plate and set aside.
Mix the eggs, coconut milk , salt and pepper together in a bowl.
Pour eggs into skillet and use a spatula to "push" the side towards the middle so the "liquid" gets cooked.
Once the eggs are set and no longer liquidy, add the vegetables back to the pan.
Place pan into preheated oven and cook for 8 - 9 minutes until the eggs are puffy and look cooked.
Sprinkle mozzarella cheese over pan and continue cooking until cheese is melted. (I actually forgot to do this, and just let it melt under the glass cover on top of the stove)
Carefully remove pan from oven, and cut into wedges.
Serve Frittata on a plate with the Basil Sauce drizzled over the top.
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