Potato Zucchini Frittata

Makes about 12 servings

1tablespoon unsalted butter 1small leek, washed well and cut into 1 inch pieces (about ½ ounce) 3ounces swiss or cheddar cheese 1medium potato, peeled, about 8 ounces 1tablespoon olive oil 1medium zucchini, trimmed, about 6 ounces ¼teaspoon salt 7large eggs ½cup milk

Calories 117 (56% from fat) • carb. 6g • pro.7g • fat 7g • sat fat 3g • chol 134mg • sod. 113mg• calc. 104mg • fiber 1g

Preheat oven to 400°F. Place an ovenproof 12-inch non-stick skillet over medium heat and add the butter. Place leek in the work bowl of the Cuisinart® food processor fitted with the metal chopping blade. Pulse 10 times to chop. Add chopped leek to skillet. Shred cheese with the shredding disc and reserve in a separate bowl. Attach the slicing disc assembly and slice the potato. Place the potato slices in concentric circles in the skillet with the olive oil. Slice the zucchini and reserve until the potatoes begin to brown slightly, about 8-10 minutes. Once potatoes have browned, add the zucchini and toss in the salt. Continue cooking vegetables until they are slightly browned all over, about another 5-8 minutes. While vegetables are cooking, whisk together eggs and milk in a stainless bowl. When vegetables are ready, whisk the cheese into the egg/milk mixture and pour directly into the skillet. Once the eggs are set on the bottom place skillet into preheated oven. Bake for 8 to 10 minutes until set. To finish, broil the frittata until lightly golden on top. Carefully slide out onto serving platter or cutting board and serve immediately.