seasonal frittata (sunchoke + spinach) / salad with kumquat vinaigrette

seasonal frittata (sunchoke + spinach) / salad with kumquat vinaigrette

Contents of your meal kit:

organic eggs
salanova lettuce
kumquat vinaigrette base
asian pear

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

Finishing steps:

  1. Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry.
  2. Preheat your oven’s broiler. Thinly slice sunchokes. Set aside.
  3. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
  4. Heat a small amount of oil in an oven-safe nonstick skillet over med-high heat. When oil is hot, add sliced sunchokes and season with salt & pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Add spinach to the skillet and stir until just wilted.
  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 frittata is browning quickly, but not cooked through, cover with foil and return to the broiler to continue cooking.
  6. When done, slide 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. Thinly slice asian pear and add to the bowl. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine and season with salt & pepper to taste. Serve the salad alongside the frittata.

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.