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
|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|
|3/4||cup canola oil|
|freshly ground pepper|
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- 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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