Leek, Zucchini & Pancetta Frittata

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We met an awesome couple from Australia while we were in Krakow. We had a lot of similar views on food and for their 4 1/2 month trip they also rented apartments with kitchens to help keep costs down. While reminiscing about our college experiences, we got to talking about foods college kids eat. Ramen is, apparently, a college diet staple in the US as well as Australia. The woman we met, LeAnn, was appalled at the food some of her friends ate and worked really hard to show them that ramen wasn’t the best or cheapest option. She worked to show them that it is often cheaper to cook your own food as opposed to buying prepackaged foods or eating out.

As cheap as eating out in Eastern Europe has been, we could significantly cut costs by cooking for ourselves. Often, we made sandwiches packed with veggies like cucumbers, tomatoes, bell peppers, onions, and spinach. For about $8 we could get enough sandwich fixin’s to last us 4 days (eating sandwiches for lunch and dinner). Now that we are in a touristy, coastal city in Malta (a member of the EU, which means they are on the Euro- yikes!) we are looking to cut costs even more and cooking our own food even more regularly.

Kicking it off on day 1 for lunch is a tasty pan frittata with leeks and pancetta (it’s gonna be good food, not just cheap sandwiches)

Fresh out of the pan- no basil or ricotta yet

Fresh out of the pan- no basil or ricotta yet

Leek, Zucchini & Pancetta Frittata

Serves 2

1 small Zucchini

2 slices Pancetta, chopped
1/2 cup Leek, greens & whites
1 Egg
2 Tbsp Milk
5 Cherry Tomatoes
1 Clove Garlic, minced
6-8 Basil Leaves
1/4 cup Ricotta Cheese

Slice the zucchini as thin as possible.
Slice the leeks as thin as possible, the separate into individual rings and rinse really, really well (leeks tend to be very dirty in between layers).
Add pancetta to a medium non-stick pan. Heat pan over medium low heat, this will help to render the pancetta. Add zucchini, spreading them out in the pan. Cook, flipping occasionally until zucchini are soft and starting to brown. Add leeks to pan, cook until soft, stirring occasionally.
Meanwhile, whisk together egg and milk until thoroughly mixed.
Slice cherry tomatoes into thirds.
Thinly slice basil
When leeks are soft, add cherry tomatoes and garlic to the pan. Spread evenly on the bottom of the pan, pour the egg & milk mixture over the top, swirling the pan to ensure the egg is evenly dispersed. Cover with a lid and turn the heat down to low. Cook until egg is set, about 5 minutes. Remove from pan (it should just slide out). Top with basil and ricotta cheese. Cut like a pizza and serve over cooked wheat berries or with a salad.

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