Zucchini & Leek Frittata

Preheat oven 350 degrees.

Heat 2 tbl olive oil in a 10-inch ovenproof pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Rinse the leeks well, spin-dry in a salad spinner, add to the pan and saute for another 5-7 minutes until tender. Add the zucchini and thyme and toss well. Cook for 5 more minutes, stirring occassionally, until the zucchini is tender.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 tsp salt and ¹⁄₂ tsp pepper. Stir in two-thirds of the Gruyere and all of the basil.

Pour the egg mixture into the pan, smoothing the top. Cook over medium heat for 4 minutes, until the eggs start to set on the bottom. Sprinkle the top with the remaining Gruyere. Transfer the pan to the oven and bake for 20-25 minutes, until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut into wedges, sprinkle with salt and serve warm.