Spring Herb Frittata with Smoked Salmon and Chèvre Caper-Basil Caponata recipe | PCC Community Marke

Ingredients

• 8 large eggs
• 1/2 cup chopped fresh herbs in any combination: basil, dill, chives, chervil, tarragon, oregano, parsley
• Salt and pepper to taste
• 2 to 3 tablespoons olive oil
• 1/2 cup thinly sliced leeks
• 1/4 cup thinly sliced fennel
• 1/4 cup pine nuts
• 1 cup baby spinach leaves
• 1/2 cup smoked salmon, skin removed and flaked (I love PCC's peppercorn smoked salmon!)
• 4 ounces chèvre cheese, crumbled
• 3 to 4 slices red bell pepper
• Caper-Basil Caponata (recipe follows)
• 1/4 cup chopped tomatoes
• 2 tablespoons capers
• 2 tablespoons chopped green olives
• 1 tablespoon chopped green onion
• 2 tablespoons extra virgin olive oil
• 1 tablespoon each chopped basil and dill
• 1 tablespoon lemon juice