Makes 4 servings | From scanpan
- 2 medium zucchini (about 1 pound), sliced thinly
- ½ onion, diced
- 6 eggs
- 6 ounces grated parmigiano reggiano, plus more for topping
- 1 teaspoon Dijon
- 1 teaspoon minced shallot
- 3 tablespoons champagne vinegar
- 1 teaspoon honey
- 6 ounces baby red butter lettuce or little gems
- 3 radishes, sliced thinly
- 1 sprig of tarragon, torn
- Extra virgin olive oil
- Salt and pepper
- Heat 2 tablespoons of olive oil in a 10.25 inch nonstick skillet over medium heat.
- When the pan is hot, add in half of the sliced zucchini, being sure not to crowd the pan too much. Allow the zucchini to cook untouched for 2-3 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.
- Remove the zucchini to a plate and set aside. Repeat the process with the remaining half of the zucchini, adding a little more olive oil to the pan if necessary. Then remove to the bowl with the other zucchini
- When all of the zucchini have been cooked, add the diced onion to the pan, season with salt and cook for 3-5 minutes, until the onions are soft and translucent.
- While the onions are cooking, vigorously whisk the eggs in a large bowl until homogenous looking and slightly foamy. Add in all of the grated parmigiano reggiano cheese and stir until well combined.
- Add the zucchini back into 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 into all of the vegetables.
- Cook the eggs until set around the edges and the sides, about 5-7 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 skillet 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 skillet.
- Cook the frittata for an additional 3-5 minutes, until fully set. Slide the frittata out of the skillet and onto a plate to serve. Garnish with more parmigiano reggiano.
- To make the salad, add the dijon, shallot, champagne vinegar, honey, ⅓ cup 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 the sealed jar for up to one week.