Vegetable and Cheese Frittata with Yogurt Sauce

Method

1. Beat 5 eggs with a splash of water to break the egg whites.
2. Slice the zucchini (zecchino) and red bell pepper. Finely chop the onion. Peel and lightly crush a garlic clove.
3. Heat extra virgin olive oil in a pan. Add the garlic clove, a basil leaf, and the sliced zucchini. Cook for a few minutes.
4. Add the onion and red bell pepper. Cook until softened.
5. Add the spinach and cook until wilted.
6. Remove the garlic clove and let the vegetables cool slightly.
7. In a bowl, combine the cooled vegetables with cubes of Asiago, Fontina Valdostana, and Morlacco cheese. Add salt and black pepper to taste.
8. Add another egg, a splash of heavy cream, grated Parmesan, a drizzle of parsley sauce (salsa prezzemolata), paprika oil, and a few drops of harissa (diluted with olive oil). Mix well.
9. Butter the bottom of an oven-safe pan (or use a non-stick spray). Pour the egg mixture into the pan.
10. Bake in a preheated oven at 180°C (350°F) until the frittata is set and golden on top.
11. While the frittata bakes, prepare the yogurt sauce: in a bowl, combine plain yogurt, a pinch of salt, a splash of sparkling water, finely sliced inner leek, chopped chili, white pepper, ground cumin, fennel seeds, dried oregano, and ground coriander. Whisk until smooth.
12. Once the frittata is done, invert it onto a serving plate. Spoon the yogurt sauce over the top and serve.
13. Optional: garnish with extra herbs or a drizzle of olive oil.