- 3 tablespoons unsalted butter
- 1 pound shallots, peeled and thinly sliced
- 3 cups arugula
- 1 small zucchini, cut into 1" cubes
- Kosher salt, to taste
- Black pepper, to taste
- 10 large eggs, beaten
- 3 ounces goat cheese, sliced into rounds
- 1 lemon, zested
- 1/ 4 cup toasted pine nuts, for garnish
- Parsley, for garnish
- Basil, for garnish
Preheat oven to 350F degrees.
Melt butter in a 9” oven-proof skillet (preferably nonstick) over medium heat. Add shallots and cook, stirring occasionally, until caramelized and very soft, about 25 minutes.
Add arugula and zucchini and cook, stirring occasionally, until arugula is slightly wilted and zucchini is cooked most of the way through, about 5 minutes. Season with salt and pepper, to taste.
Whisk eggs in a large bowl and season with salt and pepper to taste. Pour eggs into pan and stir to evenly distribute the greens mixture. Arrange the goat cheese overtop. Bake until eggs are cooked through and frittata is set, about 25 minutes.
Sprinkle with toasted pine nuts and herbs and cut into slices. This frittata can be served hot from the oven or at room temperature.