Spring Frittata with Citrus Micro Greens

Sunday morning is the best morning of the week. Typical Sunday mornings start with multiple cups of coffee, yummy food and a table filled with family and friends. This frittata is an easy and quick brunch meal and is perfect for the spring season. It can also be made in advance and served room temperature or hot off the stove top. I usuaily serve this with slices of buttered rye bread and a salad of micro-greens and citrus. Leftovers can be refrigerated and served for lunch for the next day. Enjoy!

Ingredients:

Frittata

• Olive Oil

• 3 Leeks, sliced (white and light green parts only)

• 1 Tsp. lemon thyme, chopped

• 1 Tsp. oregano, chopped

• 1 Tsp. lemon rind, grated

• 10-12 large free-range eggs

• 4 Tbsp. milk

• 1/2 Cup crumbled goat cheese

• 1/3 cup freshly grated parmasean cheese + additional for serving

• Salt and Pepper to taste

Citrus Micro-greens

• 3-4 handfuls micro-greens or mixed leaf salad

• 1 Small orange, skin removed and sliced

• 2 Tbsp. olive oil

• 1 Tbsp. orange juice

• 1 Tbsp. honey

• 1 Tsp. orange rind, grated

Directions:

1. In a large mixing bowl beat together lemon rind, eggs, and milk. Season with Salt & pepper and add mushroom mixture and crumbled goat cheese. Set aside.

2. Set oven to broil at 500 degrees.

3. When skillet is cooled to the touch wipe clean. Place back on stove-top and heat 3 Tbsp. olive oil at medium heat. Pour in egg mixture making sure the leeks and herbs are spread evenly. As eggs start to set lift edges with spatula letting uncooked egg flow. Cook for 10-15 minutes or till edges are firmly set but the center is still soft.

4. Sprinkle whole frittata with parmasean cheese and set under broiler for 2-3 minutes or till top is golden. Remove from oven, loosen edges and slide onto serving plate. Allow to cool slightly.

5. While the frittata is cooling make the salad. Place the greens and citrus in a large salad bowl. Mix together olive oil. orange juice and honey. Pour dressing over salad and mix with hands.

6. Slice frittata into 6 equal parts and serve topped with salad and sprinkled with parmasean cheese.

Serves: 4 people

Time: 25 minutes