This light and satisfying Zucchini and Leek Tortilla is a simple Mediterranean-inspired dish that’s perfect for any meal of the day. Combining protein-rich eggs with tender, gently sautéed vegetables, it delivers the ideal balance of flavour, nourishment, and ease. The sweetness of the leeks pairs beautifully with the freshness of zucchini, creating a soft, melt-in-the-mouth texture in every bite.
You can prepare the zucchini and leeks in advance, making this recipe an excellent option for quick weekday lunches or effortless dinners. If you’ve already made the Zucchini and Leek Stir-Fry, you can use the leftovers directly for this tortilla. It’s a smart way to minimise waste while keeping mealtime delicious and nutrient-dense.
Eggs provide high-quality protein, healthy fats, and essential nutrients like choline and B vitamins that support brain and hormone health. Leeks and zucchini are both rich in fibre, antioxidants, and anti-inflammatory compounds, supporting digestion and long-term wellbeing.
Cooked gently over low heat, this tortilla becomes wonderfully fluffy inside and lightly golden on the outside. Serve it warm or at room temperature with a crisp salad, roasted vegetables, or a dollop of homemade tomato relish.
This wholesome, versatile recipe proves that eating well can be effortless, full of flavour, colour, and nourishment.
