Zucchini, leek and potato frittata

Loaded with veg and bacon, this slow cooker frittata is a must-try family dinner.

Zucchini, leek and potato frittata with bacon and tomatoes

Serves

4

Prep

10m

Cooking

2h 35m

Ingredients

  • 1/4 cup (60ml) olive oil
  • 200g middle bacon rashers, coarsely chopped
  • 200g baby white potatoes, peeled, chopped
  • 1 leek, pale section only, thinly sliced
  • 2 small zucchini, thinly sliced
  • 75g fetta, crumbled
  • 8 Coles Australian Free Range Eggs
  • 1/2 cup (60g) coarsely grated tasty cheddar
  • 60g pkt Coles Australian Baby Spinach & Rocket
  • 250g cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced

Method

STEP 1

Spray a slow cooker with olive oil spray. Heat one-third of the oil in a medium saucepan over high heat. Cook the bacon, potato and leek, stirring, for 5 mins or until the potato and leek are just tender. Transfer mixture to the slow cooker with zucchini and fetta.

STEP 2

Whisk the eggs and cheddar in a medium bowl. Season. Pour over the bacon mixture in the slow cooker. Cover and cook on low for 2½ hours or until the egg is just set.

STEP 3

Meanwhile, combine the spinach and rocket, tomato and onion in a large bowl. Drizzle with the remaining oil. Season.

STEP 4

Season the frittata. Cut into pieces and serve with the salad. 

Serve with basil leaves. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.