Cheesy Prosciutto, Tomato & Leek Frittata with Lemony Arugula Salad

Directions

1. Wash and dry the produce, then start a dressing by mincing the shallot and placing it in a medium bowl.
2. Zest and juice the lemon into the bowl with the shallot, then whisk in oil, salt, and pepper to form the dressing.
3. Halve half of the grape tomatoes and add them to the dressing; set the remaining tomatoes in a separate medium bowl.
4. Trim the roots and dark greens from the leeks, rinse well, slice crosswise into ¼-inch pieces, and add to the second bowl with the tomatoes.
5. Preheat an ovenproof skillet over medium-high heat, then add a splash of oil to coat the bottom.
6. Add the tomatoes and leeks to the skillet along with salt and pepper; cook, stirring occasionally, until they soften and brown around the edges, about 8 minutes.
7. Shave the parsley leaves from the stems, mince them, and mix with the grated Parmesan in the reserved bowl. Whisk the eggs with salt and pepper in the same bowl.
8. Chop or tear the prosciutto into bite-sized pieces, then add the cooked veggies to the skillet and stir to combine.
9. Reduce the heat to medium and pour the egg mixture over the vegetables; cook, lifting the cooked edges so the uncooked eggs flow underneath, until the bottom and sides set but the top is still runny, about 5 minutes.
10. Broil the skillet on high in the upper oven rack until the top is set, about 2–3 minutes. Remove and let rest briefly.
11. Toss the arugula with the remaining dressing and the chopped tomatoes to make the salad.
12. Slice the frittata into wedges and divide onto plates; serve with the arugula salad on the side.