Ingredients:
For the frittata:
- 2 Tbs. olive oil, plus more as needed
- 2 medium zucchini, thinly sliced
- 1/2 onion, diced
- Kosher salt and freshly ground pepper
- 6 eggs
- 6 oz. (185 g) grated Parmigiano-Reggiano cheese, plus more for topping
For the salad:
- 1 tsp. Dijon mustard
- 1 tsp. minced shallots
- 3 Tbs. Champagne vinegar
- 1 tsp. honey
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 oz. (185 g) baby red butter lettuce or little gems
- 3 radishes, thinly sliced
- 1 sprig of tarragon, torn
Directions:
In a medium nonstick fry pan, warm the olive oil. When the oil is hot, add half of the sliced zucchini, making sure not to crowd the pan. Allow the zucchini to cook untouched for 2 to 3 minutes, until the bottoms begin to brown. Toss the zucchini in the pan and cook for an additional minute to get some color on the other side. Transfer the zucchini to a plate. Repeat with the remaining sliced zucchini, adding a little more olive oil to the pan if necessary. Set cooked zucchini aside.
Add the diced onion to the pan, season with salt and cook for 3 to 5 minutes, until the onions are soft and translucent. While the onions are cooking, vigorously whisk the eggs in a large bowl until slightly foamy. Add the grated Parmigiano-Reggiano cheese and stir until combined.
Add the zucchini back to the pan with the onions and gently stir to combine. With the heat on medium-low, pour in the egg mixture and stir slightly to allow the eggs to settle. Cook the eggs until set around the edges and the sides, 5 to 7 minutes. The center will still be slightly runny. Take a flat plate and place it over the top of the pan. Very carefully and holding firmly, flip the pan so that the frittata releases from the pan onto the plate. Then carefully and quickly slide the frittata back into the pan, cooked side up. Some of the runny eggs will be left on the plate but that is okay as most will have made it back into the pan.
Cook the frittata for an additional 3 to 5 minutes, until fully set. Slide the frittata out of the pan and onto a plate to serve. Garnish with more Parmigiano-Reggiano cheese.
To make the salad, add the Dijon mustard, shallots, Champagne vinegar, honey, olive oil and a pinch of salt to a small jar. Shake the jar vigorously until the dressing has emulsified.
Add a couple tablespoons of the dressing to a large bowl and top with the lettuce and radishes. Toss everything together. Drizzle a little more of the vinaigrette if desired and finish with the tarragon. Any extra dressing can be stored in the refrigerator in a sealed jar for up to 1 week.
Serve slices of the frittata with the salad. Serves 4.
Recipe courtesy of Scanpan
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