Zucchini, Leek And Feta Frittata - cooking recipe

Ingredients

1 tbsp olive oil
2 tbsp butter
2 medium zucchini, coarsely grated
2 small leeks, trimmed and thinly sliced
1 clove garlic, crushed
8 None eggs, lightly beaten
1/2 cup heavy cream
1 1/2 cups crumbled feta cheese
1/2 cup plus 2 tbsp finely grated Parmesan cheese
2 tbsp finely chopped fresh mint
2 tbsp cornmeal

Preparation

Preheat the oven to 350\u00b0F. Grease and line a 9-inch square baking pan with parchment paper, extending the paper 2 inches above 2 opposite sides for handles.
Heat oil and butter in a large skillet on medium heat. Cook zucchini, leek and garlic, stirring, for 2-3 mins, or until leek is soft. Transfer to a large bowl; cool.
Add eggs, cream, 1 cup of the feta cheese, 1/2 cup of the Parmesan cheese and mint; stir to combine. Pour into prepared pan. Combine cornmeal, remaining 1/2 cup feta cheese and 2 tbsp Parmesan cheese. Sprinkle over the top.
Bake for 40 mins, or until set. Cool in the pan on a wire rack. Cut frittata into 25 pieces. Serve.