Contents of your meal kit:
cider vinaigrette base
Cookware needed: mixing bowl, oven-safe nonstick skillet (see note), salad bowl
- Preheat your oven’s broiler. Using a damp paper towel, gently wipe mushrooms of any dirt. Trim the end of mushroom stems and slice into ¼-inch slices. Chop sage. Thinly slice apple. Thinly slice fennel. Set aside.
- Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to try.
- Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
- Add a small amount of oil to the skillet. When oil is hot, add mushrooms and cook, stirring occasionally, until golden and all liquid has evaporated. Remove from skillet and place on a paper towel to absorb excess moisture.
- Reduce heat to med-low, add leeks and sage to skillet; cook, stirring often, until leeks are softened, about 5 minutes. Add a splash of water if the leeks begin to brown before softening.
- Return mushrooms to skill and pour in egg mixture. Stir 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. If frittata is browning quickly, but not cooked through, cover with foil and return to the broiler.
- When done, slide onto a plate, or let cool slightly to slice and serve directly from skillet.
- 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. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine with the vinaigrette and season with salt & pepper to taste. Top with sliced apples and fennel. Serve the salad alongside frittata.
Note: Use a small skillet for 2, or a medium for 4/6 portions. Most are oven safe for a brief amount of time. If yours has a plastic/rubber handle, wrap with foil to protect. Aren’t sure about putting yours in the oven? See website for a plan B.