Spring Vegetable Frittata

Packed with purple potatoes, sweet mini peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.

8 eggs
5 small purple potatoes, washed and thinly-sliced
4 sweet mini peppers, washed, seeded and chopped
2 leeks, trimmed and thinly-sliced
1 cup spinach leaves, torn into bite-sized pieces
½ cup mustard greens, torn into bite-size pieces
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper

1. Preheat oven to 375°.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, leeks, spinach, mustard greens and garlic. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season vegetables with salt and pepper. Remove from skillet.

3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.

4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.

Variation: For added bite, try adding ¼ cup crumbled feta cheese to the egg mixture and then bake as directed.

Summer Heat Recipes

Temperatures are rising, and we’re turning up the heat in the kitchen, too, giving you a spicy pasta supper in this week’s box—a rustic rigatoni beautifully balanced by creamy aged Vecchio cheese and our housemade ‘Sugo All’amatriciana’ crafted from sun-ripened tomatoes, garlic and chili flakes. To go alongside, a chewy Pain au Levain loaf, bright Italian vinaigrette to pair with salad greens and a medium-bodied Spanish wine complete this simply-perfect summer meal.

Here are a few recipe ideas for this week:

Purple Potato Salad with Baby Fennel
Fennel adds a subtle anise flavor to sweet, mild purple potatoes in this beautiful salad.

Fennel Citrus Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with grapefruit, blood orange or Cara Cara oranges!

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop baguette slices on a hot summer day.

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