This is a great recipe for a fun change-of-pace for summer brunch. Make your frittata with all fresh herbs available in the summer, and add to your salad. You can make your favorite frittata instead of recipe below.
1/2 cup fresh mint leaves (1/4 c dry mint)
1/2 cup fresh basil leaves (1/4 c dry basil)
1/2 cup fresh oregano leaves (1/4 c dry oregano)
1/2 cup fresh fennel fronds
Sea salt and black pepper to taste
2 tablespoons virgin olive oil
1 head escarole, cleaned and spun dry (or your favorite lettuce)
6 tablespoons extra-virgin olive oil
3 tablespoons real balsamic vinegar
Chop together mint, basil, oregano and fennel leaves until bread crumb size and place into mixing bowl. Crack eggs into same bowl, mix well and season with salt and pepper.
Place an 8 to 10-inch non-stick sauté pan over medium heat, add virgin olive oil and heat until smoking. Add one quarter of egg-herb mixture to pan and cook thin frittata until golden brown. Flip over and cook 1 minute on other side, remove to plate to cool. Repeat until egg mixture is finished, placing successive frittata on different plates. When all of the eggs are cooked, allow the frittata to cool. Place the escarole into a large salad bowl and dress with the olive oil and balsamic vinegar and season with salt and pepper. Slice the frittata into julienne strips and arrange over the salad and serve.
This recipe is provided by Rosangela at Seattle Catering.
Thanks to Beth for hosting another Wanderfood Wednesday.