Jungle Canopy Frittata with Herb and Citrus Drizzle
Inspired by the lush, towering trees of a primeval forest, this vibrant frittata is a hearty and flavorful start to any adventurous day. Fresh herbs and bright citrus cut through the richness of the eggs, evoking the invigorating freshness of an unexplored ecosystem.
Directions
- 1
Preheat your oven broiler to high. In a medium bowl, whisk together the eggs, milk, a pinch of salt, and a generous grind of black pepper until well combined.
- 2
Heat the olive oil in a 10-inch oven-safe non-stick skillet over medium heat. Add the chopped bell peppers and red onion, and sauté for 5-7 minutes until softened.
- 3
Stir in the chopped spinach and cook for another 2-3 minutes, until the spinach wilts.
- 4
Pour the egg mixture over the vegetables in the skillet. Gently stir to evenly distribute the vegetables. Cook undisturbed for 5-7 minutes over medium-low heat, or until the edges start to set.
- 5
Sprinkle the crumbled feta cheese, parsley, and chives evenly over the top of the frittata.
- 6
Transfer the skillet to the preheated broiler. Broil for 2-4 minutes, watching carefully, until the frittata is puffed and golden brown on top.
- 7
While the frittata broils, whisk together the lemon zest and lemon juice for the drizzle.
- 8
Remove the frittata from the oven, let it rest for 5 minutes before slicing. Drizzle with the lemon mixture just before serving.
- 9
Serve warm, perhaps with a side of toasted rustic bread.