Heirloom Tomato and Goat Cheese Frittata with Baby Spinach Salad
Active Time: 30 minutes / Cook Time: 20-25 minutes / Total Time: 35-40 minutes
Makes 2 servings, plus extra salad and dressing
- ½ tablespoon ghee
- 1 medium heirloom tomato, 6-8 oz., cored and chopped
- 4 eggs
- ¼ cup mixed soft herbs, roughly chopped, plus more for serving (basil, parsley, cilantro, chervil, dill, and tarragon would all be good here—use what sounds good or is sitting in the refrigerator!)
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper, plus more for serving
- 2 oz. fresh goat cheese, crumbled
Baby Spinach Salad:
- ½ cup apple cider vinegar
- ½ teaspoon fine sea salt
- 1 red onion, sliced into thin half-moons
- 3 oranges, juiced, plus zest of two oranges
- ¼ cup red wine vinegar (or apple cider vinegar)
- 2 teaspoons Dijon mustard
- ¼ teaspoon each fine sea salt and ground black pepper
- ½ cup extra virgin olive oil, plus more if too acidic for your preference
- 3 cups spinach
- 2 salad (Hakurei) turnips, sliced into thin rounds
- 1/4 cucumber, sliced into thin rounds
- Preheat the oven to 375° F.
- In a small bowl, combine vinegar, ½ teaspoon salt, ½ cup water, and onions. Set aside, these pickled onions will be added to the salad later.
- Heat ghee in an ovenproof small sauté pan over medium heat. In a medium bowl, herbs, salt andpepper into eggs. Add tomatoes to pan and immediately pour egg mixture over. Tilt pan to allow eggs to run to edge of pan. Once edges are set, using a silicone spatula, very gently pull edges of eggs away from the side of the pan and tilt the pan to let the eggs run under the cooked edges. Do this all the way around the pan. Repeat twice, or until the top of the frittata has just a thin layer of uncooked egg. Sprinkle goat cheese on top and place pan in oven. Cook 10-15 minutes, or until eggs are done on top and slightly puffy. Remove from oven and wrap handle with a dish towel—it’s hot!
- While the frittata bakes, whisk together orange juice and zest, red wine vinegar, Dijon mustard, salt, pepper, and olive oil.
- Place 1 ½ cups spinach on each of two plates. Divide turnips and cucumbers between the two. Top with dressing (1-2 tablespoons per person) and pickled onions to taste. Serve salads with ½ of frittata per person.
- Store leftover onions in an airtight container in the fridge, along with leftover dressing.