- Serves: 4 to 6
- Ingredient Notes: Corn-free, Gluten-free, Peanut-free, Soy-free
Ingredients
Frittata
- 8 large eggs
- 1/2 cup chopped fresh herbs in any combination: basil, dill, chives, chervil, tarragon, oregano, parsley
- Salt and pepper to taste
- 2 to 3 tablespoons olive oil
- 1/2 cup thinly sliced leeks
- 1/4 cup thinly sliced fennel
- 1/4 cup pine nuts
- 1 cup baby spinach leaves
- 1/2 cup smoked salmon, skin removed and flaked (I love PCC's peppercorn smoked salmon!)
- 4 ounces chèvre cheese, crumbled
- 3 to 4 slices red bell pepper
- Caper-Basil Caponata (recipe follows)
Caper-Basil Caponata
- 1/4 cup chopped tomatoes
- 2 tablespoons capers
- 2 tablespoons chopped green olives
- 1 tablespoon chopped green onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon each chopped basil and dill
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions
Frittata
Preheat oven to 375° F.
Beat the eggs with the herbs, salt and pepper and set aside.
In a 9 or 10-inch “stove-top-to-oven” sauté pan, heat the oil over medium heat. Sauté the leeks and fennel for about 2 minutes or until tender. Stir in the pine nuts and cook 30 seconds more. Add the spinach and stir-fry just until the spinach is jade green.
Pour the egg mixture into the pan and using a heatproof rubber spatula, begin scraping the outside edges of the eggs, as they cook and begin to set up, into the middle of the pan, allowing more uncooked egg to pour to the outside rim. Continue moving the mixture in this manner until the eggs are about half way set. Turn off the heat and scatter the smoked salmon and chèvre cheese over the top, pressing it down lightly into the egg mixture. Arrange the red bell pepper slices on top.
Place the pan in the oven and cook until the mixture is just firm through, about 6 to 7 minutes.
Slide the frittata out onto a serving dish and cut into wedges. Serve with the Caper-Basil Caponata.
Caper-Basil Caponata
Combine in a small bowl.
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