chicken / leek, sage, & mushroom frittata / autumn salad

Contents of your meal kit:

chicken
organic eggs
cremini mushrooms
sage
apple
gruyere
leeks
cider vinaigrette base
garden greens
toasted pecans

Equipment needed: mixing bowl, oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

  1. Preheat your oven’s broiler. Using a damp towel, gently wipe mushrooms of any dirt. Trim the end of mushroom stems and slice into ¼” slices. Chop sage. Thinly slice apple. Set everything aside.
  2. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
  3. Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken 5 minutes per side or until cooked through. Transfer to a plate.
  4. Add more oil to skillet if needed, and increase heat to med-high. Add mushrooms and cook, until golden and liquid has evaporated. Remove from skillet and place on paper towel to absorb excess moisture. Wipe skillet with a paper towel, add a little more oil. Reduce heat to low, add leeks and sage. Cook until leeks are softened, about 5 minutes. If leeks begin to brown, add a splash of water. Return mushrooms to skillet, stir to combine.
  5. Pour egg mixture into skillet, stir once to combine, then immediately transfer to oven. Cook under broiler until puffed in center and lightly brown (1-3 minutes). Insert a knife into the center to test for doneness. Slide onto a plate, or let cool slightly to slice and serve directly from skillet.
  6. Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. If this looks like too much dressing, remove some before tossing with the greens. Season with salt & pepper to taste. Top with apples, and pecans. If desired, slice chicken and add to salad, or serve on the side.

Note: Use a small skillet for 2 portions, medium for 4/6 portions. Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect. Aren’t sure about putting yours in the oven? Check the website for an alternative option.