ZUCCHINI FRITTATA WITH MANCHEGO AND HAM

• 8 large eggs, lightly beaten and reserved in a medium bowl
• 1 small leek, washed well, halved lengthwise, white and light green parts only
• 1 small zucchini, trimmed and cut to fit feed tube
• 1 tablespoon extra virgin olive oil
• ½ teaspoon  kosher  salt, divided
• 4 ounces ham slab
• 3 ounces manchego cheese
• ¼ teaspoon freshly ground black pepper

Nutritional information per serving:

Calories 140 (67% from fat) • carb. 4g • pro. 8g • fat 10g

sat. fat 4g • chol. 200mg • sod. 477mg • calc. 83mg • fiber 1g

1. Preheat oven to 350ºF. Insert dicing grid and blade.
2. Dice leek and zucchini. Reserve in bowl.
3. Heat olive oil in a 10-inch nonstick skillet over medium-high heat. Once hot, add the diced leek, zucchini and ¼ teaspoon of the salt. Cook, stirring frequently, until zucchini is just tender, about 5 minutes.
4. While leek and zucchini are cooking, dice ham and add to bowl with the reserved eggs.
5. Remove dicing blade and grid. Insert the shredding disc with the fine setting facing up. Shred cheese. Put ½ of the cheese into the bowl with the eggs and
6. ham. Add the remaining ¼ teaspoon salt and pepper. Stir. Reserve.
7. Reduce heat to medium and add egg mixture to the pan with the leek and zucchini. Stir constantly until eggs start to set, about 2 minutes. Let cook on stovetop until edges start to firm, about 5 minutes. Add remaining cheese to top of egg mixture.
8. Transfer to oven and cook until fully set, about 10 to 15 minutes.
9.  
10. Let cool slightly and serve warm.