Goat Cheese and Zucchini Frittata With Butter Lettuce Salad

Goat Cheese and Zucchini Frittata

Goat Cheese and Zucchini Frittata

Frittatas are a staple of Italy that resemble an omelete or quiche. It's a quick and simple dish to prepare at home, and a great way to use leftover veggietables. Pairs well with a salad.


Makes 1-2 salads


3 large eggs
1/4 cup onion, diced
1/4 cup zucchini, diced
2 Teaspoon canola oil
2 ounce fresh goat cheese
1 head butter lettuc, inner smallest leaves only
chives, sliced 1/2-inch batons, for garnish
dill leaves, for garnish
1/4 sherry vinegar
3/4 cup canola oil
freshly ground pepper


  1. Preheat oven to 400°F.
  2. Vigorously beat eggs until frothy. Heat oil an 8-inch non stick skillet on medium-high heat. Add onions and zucchini and sauté until softened and slightly golden, about 3 minutes. Add eggs and swirl around pan using a spatula. Gently lift up the edges of the egg to evenly disperse.
  3. Once egg has begun to set, crumble goat cheese over the top. Place in the oven and cook for approximately 2-3 minutes until egg has just set. Place a plate on top of pan and invert. Slice into wedges and serve.
  4. Combine the vinegar, salt and pepper in a bowl and whisk to combine. Gradually drizzle in the oil while whisking. Taste and adjust for salt.
  5. Place the lettuce leaves in a bowl and toss with a small amount of the vinaigrette (reserve the remaining vinaigrette in the fridge for later use). Delicately place a mound of lettuce, leaves overlapping, together on the plate. Garnish with the dill and chives. Serve alongside frittata.

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