Zucchini Frittata with Manchego and Ham

Makes 8 servings

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