Chopped Greek Salad

Serves 4
Chopped Greek Salad

The beauty of making a frittata, the popular Italian omelet, is how quick and simple it is to put together for a meal for two or a large gathering. Layer it with any number of vegetable, cheese, and/or cured meat combinations, like a quiche, but no pastry-making skills are needed.

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, peeled and sliced
  • 2 zucchinis, trimmed and cut into thick pieces
  • 2 cups marinated artichoke hearts, drained
  • 8 cloves pickled garlic, halved lengthwise
  • 1/2 preserved lemon, rind only, cut into thin strips
  • 8 eggs
  • 1–2 pinches of salt
  • Pinch of crushed red pepper flakes
  • ½ cup grated Parmigiano-Reggiano

Set the oven rack in the middle of the oven and preheat the broiler to high. Heat the oil in a large ovenproof skillet over medium heat. Add the onions and cook, stirring often, until soft, about 5 minutes. Add the zucchini and cook, stirring often, until it begins to soften, about 5 minutes. Scatter the artichokes, garlic, and preserved lemon strips around the onions and garlic.

Beat the eggs, salt, red pepper flakes, and a splash of water together in a medium bowl. Pour the eggs over the vegetables in the skillet. Cook over medium heat until the eggs begin to set around the edge and the center is still runny, about 10 minutes. Scatter the cheese over the eggs.

Transfer the skillet to the oven and broil the frittata until the cheese is melted and the top is golden brown, 8–10 minutes. Serve warm or at room temperature.

Salads & Grains