1/4 cup grated Pamigiano Reggiano
1 Green Zucchini
1 Yellow Zucchini
1 medium Onion
3/4 tsp Curry Powder
Pinch of Paprika
Kosher Salt and Black Pepper
Fresh Cilantro for Garnish
1 oz. Fresh Goat Cheese
3-4 cups loosely packed Baby Arugula (3 oz.)
1/2 cup Cherry or Grape Tomatoes halved
Good Balsamic Vinegar
1 tsp Course Ground Mustard
Heat 2 tablespoons olive oil over medium high heat using a 12-inch non-stick oven safe pan, meanwhile cut onion into 1/4 inch slices. Add to oil and sauté for about 5 minutes until onion becomes translucent then lower heat to medium low and stir occasionally. While the onions are cooking, thinly slice the zucchini. Turn on the broiler. When onions just begin to brown and add the zucchini a pinch of salt and black pepper, stir and raise heat to medium.
In a bowl beat the eggs, curry powder, paprika, Parmesan, and a pinch of salt (remember the cheese is salty so just a pinch will do) and fresh ground pepper. When the zucchini get soft and begin to brown, pour egg mixture over and cover with a lid. Cook for five minutes remove lid and sprinkle all over with cilantro leaves. Dot with dollops of goat cheese and broil for 3-4 minutes until lightly browned and fluffy. (keep an eye on it, things can go from browned to blackened pretty quickly under the broiler.) Let stand.
Place arugula and tomatoes in a bowl, sprinkle with a pinch of salt and fresh ground pepper. In a separate bowl whisk 2 tablespoons olive oil 2 teaspoons balsamic vinegar and 1 tsp mustard, drizzle over greens, toss and mound salad on top of frittata.
This is so pretty, I prefer to bring it to the table whole and allow people to serve themselves. Enjoy!- JK