Method

• 1.
  Heat the oil in a 26cm non-stick frypan over low heat. Add the leek, zucchini and a little salt and pepper, then cook, stirring, for 3-5 minutes until softened.

• 2.
  In a bowl, lightly whisk the eggs with milk and season with salt and pepper.
• 3.
  Scatter the ham, rocket and feta in the frypan over the leek mixture, then pour over the egg mixture. Cook over medium-low heat for 10 minutes or until the egg is almost set.
• 4.
  Meanwhile, preheat the grill to high. Transfer the frypan to the grill and cook for a further 2-3 minutes until the top of the frittata is golden and set.
• 5.
  Cut into wedges and serve with some onion marmalade and salad leaves.