sausage & mushroom-poblano frittata / spinach salad with cilantro vinaigrette

Contents of your meal kit:

sausage
poblano pepper mix
mushrooms
cilantro
eggs
jack cheese
cilantro vinaigrette base
spinach
tomatoes
tapatio (optional)

Cookware needed: mixing bowl, oven-safe nonstick skillet with lid (see note), salad bowl

Finishing steps:

  1. Pour 1/3 cup of water into an oven-safe nonstick skillet along with the sausage. Cover, bring to a simmer, then reduce heat to low and steam 10 minutes. Remove lid, increase heat to high, and once water evaporates brown sausage on all sides. Transfer to plate and keep warm. Wipe skillet with a paper towel.
  2. While sausage is cooking, prep vegetables for frittata: (1) Thinly slice peppers. (2) Wipe mushrooms clean with a damp paper towel, trim/discard the stem ends, and thinly slice. (3) Roughly chop cilantro.
  3. Preheat your broiler. Crack eggs into a bowl, season with salt & pepper, whisk together. Stir in cheese & cilantro.
  4. Heat a small amount of oil in the same skillet over medium heat. Cook mushrooms, stirring occasionally, until golden. Transfer to a paper towel to absorb excess moisture. Add a bit more oil and poblano pepper mix. Cook 5 minutes, or until softened. Reduce heat to low, add mushrooms back to skillet, and season with salt & pepper.
  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. If your frittata is browning too much but not cooked through, cover with foil and return to the broiler to continue cooking.
  6. When done, slide frittata onto a plate, or let cool slightly to slice and serve directly from skillet.
  7. 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 spinach. Slice tomatoes in half and add to the salad. Season with salt & pepper to taste.
  8. Serve wedges of frittata on each plate with a drizzle of tapatio if desired. Enjoy the salad 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.