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

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.