Zucchini Frittata with Tomato Basil Salad

Directions

1. Wash and dry the produce, then start prepping: peel and finely dice the onion and mince the garlic.
2. Heat a skillet over medium-high heat and swirl in a little oil to coat the bottom.
3. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 3–4 minutes.
4. Trim the zucchini ends, grate it coarsely, and season with a pinch of salt. Add to the skillet and cook, stirring occasionally, until tender and most of the liquid evaporates, about 5–6 minutes. If excess liquid remains, spoon it out.
5. Whisk the eggs in a bowl and fold in half of the grated mozzarella.
6. Spread the zucchini evenly in the skillet, reduce the heat to medium-low, and pour in the egg mixture. As the edges set, lift them with a spatula to let uncooked egg flow underneath. Cook until the bottom and sides are set but the top is still runny, about 5–7 minutes.
7. Slice the tomatoes into wedges and toss with a drizzle of olive oil, salt, and pepper in a medium bowl.
8. Sprinkle the remaining mozzarella over the frittata, slide the skillet into a preheated oven or under a broiler and cook until the top is set, 2–3 minutes. Remove and let cool briefly.
9. Roll fresh basil leaves into a tight cylinder and slice into thin ribbons; add to the tomato bowl and toss to combine.
10. Carve the frittata into wedges and serve with the tomato basil salad on the side. You can plate with a portion of salad under or beside each wedge.