Directions

PREP 🥒

1. Preheat your oven to 350F.

2. Clean and dice the leek. Chiffonade the parsley. Slice the chives.
3. Mince the capers and half of the Truffle Carpaccio.

4. Crack the eggs into a mixing bowl, season with S&P Seasoning, and whisk until fully incorporated.

HOW TO COOK 🍳

1. In a 10” non stick pan over medium heat, melt 2 tablespoons of the butter until foamy.

2. Add the leeks and sweat until tender.

3. Incorporate the baby kale and sauté until tender. Season the mixture with S&P Seasoning.

4. Turn off the heat and add the parsley, and Truffle Carpaccio. Let mixture cool for 1-2 minutes, then add to the bowl of whisked eggs and mix with a wooden spoon.
5. Wipe the pan, spray with pan spray, and add 2 tablespoons of the butter. Heat over medium-low heat, moving the pan around and using a paper towel to ensure the pan is evenly coated.
6. Once the butter is fully melted and foamy, add the egg and vegetable mixture and let cook over medium-low heat for 2-3 mins. Turn off the heat and add dollops of goat cheese and pieces of smoked salmon evenly throughout the pan.
7. Place the pan into the oven and let cook until the eggs have set, about 15 mins.
8. Meanwhile, make the caper vinaigrette by whisking together the olive oil with a squeeze of lemon juice, the chopped capers and sliced chives; set aside.
9. Once eggs have set, remove the pan from your oven and set aside to rest .
10. Using a rubber spatula, trace the edges of the pan to release the frittata.
11. Cover the pan with a large cutting board. Flip the pan onto the cutting board. Tap the bottom of the pan and slowly remove the pan, leaving your beautiful frittata on the cutting board.
12. Slice into wedges, drizzle with the vinaigrette, and chow down!!!