1 bag Taylor Farms Citrus Crunch Chopped Kit
8 large eggs
1 large leek, whites and pale green parts only, chopped
170g brown mushrooms, thinly sliced
2 Tbsp olive oil, divided
½ cup sour cream
2/3 cup shredded Gruyere cheese, divided
Kosher salt, freshly ground pepper
Fresh seasonal citrus – Oranges, Red Grapefruit, Blood Oranges
Fresh Tangerine Juice
Place a rack in upper third of oven; preheat at 180°C.
Heat 1 Tbsp of oil on a frying pan at medium heat. Add leeks stir often until softened.
Add mushrooms and stir until softened and all liquid has evaporated.
Meanwhile, whisk eggs and sour cream in a large bowl, mix in 1/3 cup Gruyere cheese. Season with salt and pepper.
Increase the pan heat to medium-high and add remaining 1 tbsp of oil.
Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
Sprinkle remaining 1/4 cup cheese over eggs and transfer pan to oven and bake for 25-30 minutes until frittata turned golden brown and center is set. Garnish with chopped chives.
In a large salad bowl toss Taylor Farms Citrus Crunch Chopped Kit with all of the components and dressing, mix well. Serve with a variety of peeled and sliced citrus.