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1
To make the lemon vinaigrette: In a small bowl, whisk the lemon juice and zest with the Dijon mustard and a few pinches of salt and pepper. Whisk in the olive oil until emulsified. Adjust the seasoning and acidity to taste. (Alternatively, put all the ingredients in a small jar, put the lid on, and shake until emulsified.)
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2
Cook farro in a large pot of boiling salted water, skimming the surface a few times, until tender, 15 to 20 minutes-or according to package directions. Drain.
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3
Meanwhile, place shaved broccoli on a sheet pan and toss with 1 tablespoon vinaigrette and salt and pepper, to taste. Spread out in an even layer. Broil the broccoli until it's tender and charred in spots, about 3 to 5 minutes, shaking the pan once or twice. Remove from oven.
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4
Heat oven to 350F.
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5
Add the farro to the broccoli on the sheet pan and toss with 2 tablespoons vinaigrette. Let cool for a few minutes. Add cheddar.
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6
Whisk together eggs, cream, 3/4 teaspoon kosher salt, and 1 tablespoon harissa. Fold in farro salad and mix until integrated.
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7
Heat olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add egg mixture. Using spatula, stir by scraping the bottom in circular pattern and bringing the edges toward center of skillet to form large curds (eggs should still be wet), about 2 to 3 minutes. Smooth curds into an even layer, and swirl in the 2 teaspoons harissa across the surface. Let cook undisturbed for 30 seconds, then transfer skillet to oven. Bake until eggs are puffy and the center is just set but still wobbly, about 12 to 15 minutes. Let cool in pan for 10 minutes.
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8
Just before serving, toss herbs with a small drizzle of vinaigrette in a small bowl, and season with salt and pepper. Arrange over frittata. Serve warm or at room temperature.
