Smoked Frittata

Method

1. In a bowl, crack the eggs and add a little water. Whisk to break the whites.
2. Heat a pan with olive oil and sauté the chopped onion and shallot with a pinch of salt until softened.
3. Add the thinly sliced asparagus and julienned cardoncelli mushrooms. Sauté briefly.
4. Add chives, paprika, and yogurt to the pan. Stir and let cool slightly.
5. Transfer the vegetable mixture to the bowl with eggs. Add grated cheddar and smoked scamorza, salt, and pepper. Mix well and let rest for 2 minutes.
6. Prepare the salad: in a bowl, combine curly lettuce, sliced tomato, spring onion, and herbs (mint, basil, marjoram). Toast the seeds (sunflower, pumpkin, sesame, black sesame) in a dry pan with a pinch of salt until fragrant. Add to the salad. Dress with olive oil and raspberry vinegar.
7. Prepare the shrimp garnish: in a pan, sauté garlic in olive oil, add shrimp, deglaze with cognac, and cook for 30 seconds.
8. Cook the frittata: heat a pat of butter and olive oil in a non-stick pan. Pour in the egg mixture and cook until the bottom is set. Flip using a lid or plate, or finish in a preheated oven for 2-3 minutes.
9. Assemble: place the frittata on a plate, top with the fresh salad, arrange the shrimp on top, and garnish with extra seeds, tomato slices, and herbs. Drizzle with olive oil.