Zucchini Frittata with Avocado-Cherry Tomato Salad
1 pound zucchini, trimmed and grated on the large blade of a box grater
2 tablespoons butter
1 serrano pepper, trimmed and minced
3 fresh (not cured) garlic cloves, minced
7 farm eggs from backyard or pastured chickens
2 tablespoons Green Valley Organics sour cream or Bellwether creme fraiche
Black pepper in a mill
3 ounces St. George or similar cheese, grated
1 large, firm-ripe avocado — Handful of cherry tomatoes, quartered
1 tablespoon chopped fresh cilantro
Juice of 1 lime, 1 tablespoon extra-virgin olive oil
Put the grated zucchini into a colander or strainer, add 2 teaspoons kosher salt and toss gently. Set over a bowl or the sink and let drain for at least 45 minutes and as long as 2 hours, tossing now and then. Rinse under cool water, transfer to a clean tea towel and pat dry.
Put the butter into a cast-iron or similar skillet set over medium-low head, add all but a pinch of the serrano, cook for 30 seconds, add zucchini and cook gently until it loses its raw look, 4 to 5 minutes. Add half the garlic and toss gently.
While the zucchini cooks, break the farm eggs into a mixing bowl, add the sour cream or cream fraiche and season with salt and pepper. Fold in the cheese. Increase the heat to high and preheat the oven broiler.
Pour the egg mixture into the skillet with the zucchini, agitate the pan gently and cook for about 3 minutes, until the eggs have formed a bit of a crust on the outer edge. Reduce the heat to medium- low, cover and cook for about 6 minutes, until the eggs are nearly set.
Working quickly, cut the avocado in half lengthwise, remove the pit, score the flesh in-inch, diagonal slices and use a large spoon to scoop it out into a small bowl. Add the tomatoes, the remaining serrano, the remaining garlic and the cilantro. Toss gently, add lime juice, season with salt, stir and add the olive oil. Taste, correct for acid and salt and set aside.
When the eggs are almost set, transfer the pan to the oven, under the broiler. Cook for 1 to 2 minutes, until the top of the frittata is golden brown. Remove from the oven and let rest for 5 to 10 minutes.
Use a very thin sharp blade to separate the frittata from the edge of the pan. Set a flat plate on top and, carefully, invert the plate and the pan, so that the frittata drops perfectly onto the plate. Alternately, cut the frittata into wedges and serve it directly from the pan.
Top each portion with a generous spoonful of the salad and serve right away.