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Zucchini, Basil, and Mozzarella Fresca Frittata
100 g (1 cup) , chopped Saputo Mozzarella Fresca cheese
30 ml (2 tbsp) fresh basil leaves, torn
4 green zucchinis, thinly sliced into half moons
1 leek, white part only, chopped
30 ml (2 tbsp) butter
6 sundried tomatoes, minced
Preheat the oven to 180°C (350°F). Butter a 23 cm (9 inch) pie plate.
In a large bowl, whisk the eggs. Add the cheese, basil, and the sundried tomatoes. Season with salt and pepper. Stir to combine. Set aside.
In a cast-iron, oven-safe skillet set over medium heat, sauté the zucchini and leek. Season with salt and pepper.
Pour the egg mixture into the pan and stir thoroughly. Bake in the centre of the oven for approximately 25 minutes, or until the frittata is golden brown.
Serve hot or cold.