Herb Frittata

Yield: 4 servings

8 eggs

salt and pepper, to taste

2 tbsp olive oil

1/2 cup leeks, thinly sliced

1/2 cup fennel, thinly sliced

1 clove garlic, minced

1 red bell pepper, diced

1 cup arugula (or spinach)

1/2 cup chopped fresh herbs (basil, dill, chives, chervil, tarragon, parsley)

1/2 cup smoked salmon

1. Preheat oven to 375F.

2. In a bowl, beat the eggs with salt and pepper. Set aside.

3. In a 8-inch oven-safe sauté pan, heat the oil over medium heat. Sauté the leeks and fennel for 2 minutes.

4. Add the garlic and bell pepper and continue to cook until vegetables are softened.

5. Add the arugula. Cook and stir until just wilted.

6. Pour the egg mixture into the pan. Using a heatproof rubber spatula, begin scraping the outside edges of the eggs 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.

7. Add the chopped herbs and quickly stir.

8. Place the pan in the oven and cook until the mixture is just firm through, about 6 to 7 minutes.

9. Slide the frittata out onto a serving dish and cut into wedges. Serve with smoked salmon.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/