Slumped Parmesan Frittata

1. Prepare Baking Pan and Sauté Shallot

Preheat your oven to 425°F (220°C). Line a 9-inch round cake pan with parchment paper. Melt unsalted butter in a pan over medium heat, add minced shallot with a pinch of kosher salt, and cook until tender. Let it cool slightly.

2. Whisk Egg Mixture

Whisk together cornstarch, eggs, kosher salt, black pepper, milk, and finely grated Parmesan in a large bowl until smooth.

3. Bake the Frittata

Pour the egg mixture into the prepared pan and bake for 18 to 20 minutes until set in the center.

4. Prepare the Salad

Combine cooked shallot with red-wine vinegar, olive oil, and halved cherry tomatoes. Let the mixture sit for 5 minutes.

5. Toss Salad Greens

After frittata has cooled for 5 minutes, add mixed salad greens to the tomato and shallot mixture, tossing to coat.

6. Garnish and Serve

Transfer the cooled frittata to a plate, garnish with the salad, extra Parmesan, and freshly chopped herbs.