Spring Herb Frittata with Smoked Salmon and Chèvre Caper-Basil Caponata

Frittata

Preheat oven to 375° F.

Beat the eggs with the herbs, salt and pepper and set aside.

In a 9 or 10-inch "stove-top-to-oven" sauté pan, heat the oil over medium heat. Sauté the leeks and fennel for about 2 minutes or until tender. Stir in the pine nuts and cook 30 seconds more. Add the spinach and stir-fry just until the spinach is jade green.

Pour the egg mixture into the pan and using a heatproof rubber spatula, begin scraping the outside edges of the eggs, as they cook and begin to set up, into the middle of the pan, allowing more uncooked egg to pour to the outside rim. Continue moving the mixture in this manner until the eggs are about half way set. Turn off the heat and scatter the smoked salmon and chèvre cheese over the top, pressing it down lightly into the egg mixture. Arrange the red bell pepper slices on top.

Place the pan in the oven and cook until the mixture is just firm through, about 6 to 7 minutes.

Slide the frittata out onto a serving dish and cut into wedges. Serve with the Caper-Basil Caponata.

Caper-Basil Caponata

Combine in a small bowl.