Goat Cheese and Zucchini Frittata
With Butter Lettuce Salad
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.
Yield
Makes 1-2 salads
Ingredients
| 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 |
| salt | |
| freshly ground pepper |
Preparation
- 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.
Check out more recipes for Vegetarian
