Fall Frittata Rachael Ray   From Every Day with Rachael Ray October 2006 SIX SERVINGS 3 tablespoons extra-virgin olive oil (EVOO) 1 medium zucchini, cut into short matchsticks or shredded on the large holes side 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 to 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 chopped baby spinach, whole or coarsely chopped Preheat the oven to 400°. In a 10-inch nonstick skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. (If the skillet does not have an ovenproof handle, wrap the handle in a double layer of foil.) Add the zucchini and bell pepper, season with salt and pepper and cook for 5 minutes. Add the leeks and garlic and cook until the leeks are wilted, 3 to 4 minutes. Beat the eggs with the cream and hot sauce and season with salt and pepper. Add the eggs to the skillet and cook for 2 to 3 minutes without stirring to let the bottom cook, then transfer the skillet to the oven and bake until set, 10 to 15 minutes. During the last minute or two of cooking, top the frittata with the cheese. Cut the frittata into 6 wedges and top with the spinach.

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