Fall Frittata

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 tablespoons extra-virgin olive oil (EVOO)

1 medium zucchini, cut into short matchsticks or shredded on the large holes of a box grater

1/2 red bell pepper, chopped

Salt and freshly ground pepper

2 medium leeks, white and tender green parts split lengthwise, then thinly sliced crosswise and cleaned

2 large garlic cloves, finely chopped

12 large eggs

1/4 - 1/3 cup heavy cream

1 teaspoon hot sauce

1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (a couple of handfuls)

2 cups baby spinach, whole or coarsely chopped

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