2 tablespoons olive oil
1 leek, cleaned and white and light green parts thinly sliced
1 zucchini, quartered and sliced
1/2 cup cream
2 ounces cream cheese, torn into chunks
4 ounces Swiss cheese, cut into small cubes
2 slices firm bread, cut into cubes
Meat from one lobster, cooked and torn into bite-sized pieces
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon fresh chopped thyme
1. Heat oil in a medium skillet over medium high heat. Add leeks and squash and saute until tender, 5-8 minutes and set aside.
2. Preheat oven to 350.
3. Beat eggs and cream until frothy in a large mixing bowl. Stir in sauteed veggies, cheeses, bread, lobster, pepper, salt and thyme. Pour into a pie plate or small to medium tart pan (spray with cooking spray first).
4. Bake until eggs are set and frittata is golden, about 30 minutes. Cool for a few minutes, cut into wedges and serve.