Zucchini and Parmesan frittata

Ingredients

• 8 large eggs
• 1/2 cup grated Parmesan
• 3 tbsp olive oil, divided
• 1 small yellow onion, thinly sliced
• 2 medium zucchini, thinly sliced
• 1/2 cup fresh basil leaves
• 5 oz baby arugula
• 1 lemon
• 1 baguette
• Salt and black pepper

Steps

1. Heat the oven to 400 °F.
2. Beat the eggs with the Parmesan, 1/2 tsp salt and some pepper.
3. Heat 2 tbsp of the oil in a 10-inch oven-safe nonstick skillet over medium heat. Cook the onion and zucchini for 8 minutes, until soft and lightly golden.
4. Tear in the basil and pour in the eggs. Cook without stirring for 3 minutes, until the edges set.
5. Bake for 10 to 12 minutes, until the center is set and no longer wet (160 °F inside).
6. Toss the arugula with the remaining 1 tbsp of oil, the juice of half the lemon and a pinch of salt.
7. Cut the frittata into wedges and serve with the salad and the baguette.