My admin turned 20-something last weekend and I was in charge of her office birthday celebration.

She goes above and beyond to make my life so much easier, and I owe her greatly, so I vowed to do it up right last Friday.  Along with a cake (the first one I’ve baked in a decade) and a tiara, I made a frittata.  It was good.  Here’s the recipe:

Frittata with Leek, Goat Cheese, Zucchini and Lemon

• 1 large leek
• Olive oil
• 1 tablespoon Butter
• 2 small zucchini, thinly sliced
• 10 eggs
• Zest of 1  lemon
• 10 ounces crumbled goat cheese
• 1/4 cup Italian parsley, chopped
• Salt and fresh ground black pepper

1. Split, clean and trim leek and slice into 1/2 inch pieces.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a 12-inch, oven-safe skillet over medium heat.
3. Cook leeks, stirring frequently, for about ten minutes or until softened. Add zucchini for the last five minutes.
4. Remove from heat and season with salt and pepper.
5. In a large bowl, whisk together eggs and zest, then stir in goat cheese, parsley, and finally leeks and zucchini.
6. Put the skillet back on the heat and wipe it down with a paper towel dipped in olive oil.
7. Pour in egg mixture and cook over medium heat for 10-15 minutes, or until the frittata has mostly set. Use a spatula to peel back the edges and tilt pan to pour the uncooked eggs underneath.
8. Once set, put th frittata under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy.