Citrus Crunch with citrus & Leek Mushroom Frittatas

Citrus Crunch with citrus & Leek Mushroom Frittatas

Citrus Crunch with citrus & Leek Mushroom Frittatas
4

Ingredients

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

Chives, chopped

Fresh seasonal citrus – Oranges, Red Grapefruit, Blood Oranges

Sparkling Wine

Fresh Tangerine Juice

Directions

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.

Bon appetite!

This recipe features

Taylor Farms

Citrus Crunch Chopped Kit

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