To cook this dish, you need a skillet that can go from the stovetop into the oven. Choose small zucchini - they're more tender and less watery. Recipe 6 large eggs 250ml cream 20 grams freshly grated parmesan, divided A little freshly grated nutmeg 15 grams unsalted butter 15ml cooking oil 1 large shallot, minced 1 small garlic clove, minced 200 grams zucchini 10-15 cherry tomatoes, preferably a mix of colours 80 grams soft goat's cheese Fine sea salt and freshly ground black pepper Preheat the oven to 180 degrees Celsius. Whisk the eggs, cream and half the parmesan, then add salt, pepper and a little grated nutmeg. Cut the zucchini into long, thin strands. Halve the cherry tomatoes. Heat the butter and oil in a skillet (about 23cm diameter) over a low flame. Add the shallot and garlic and cook for about a minute. Add the zucchini then season with salt and pepper and stir until tender. Turn off the flame and spread the zucchini into an even layer. Crumble the goat's cheese over the zucchini. Place the tomatoes, cut-side up, over the zucchini and cheese. Carefully pour the custard over the ingredients. The frittata should be 1.5cm thick or less. Grind some black pepper and sprinkle the remaining parmesan over the frittata. Bake at 180 degrees Celsius for about 10 minutes or until set - the surface will be lightly browned at the edges, and the custard will be a little soft at the centre. Cool the frittata slightly before cutting it into wedges. Susan Jung susan.jung@scmp.com
