Fresh Friseé Frittata with Truffle Butter and a Pear Salad with Blue Cheese

We have been looking forward to this all week. Van Cheeseman hauled his high-tunnel-grown greens into town today, and we were just about the first ones in line. We bought a spring mix, a butter lettuce hybrid, and some friseé. Any normal human would have stuck the greens in a grocery sack and gone about their day. Not us. We raced home and started cooking. We are way too excited about spring and all of its possibilities. I decided to make a simple frittata with the mildly bitter friseé, and The Wife decided to make a wonderful pear salad using the spring mix and blue cheese.

Frisseé Frittata:

2 slices of bread (cubed)

6 eggs

2-3 cups fresh friseé

1 & 1/2 tablespoons truffle butter

1/2 cup swiss cheese (shredded)

1 teaspoon herbs de provence

Scramble eggs and add cubed bread. Allow to sit for a few minutes so the bread can absorb the egg. Add the friseé and the herbs, and stir to incorporate. Melt butter in a non-stick 10-inch pan over medium heat. Once the pan is hot, pour in the egg mixture and cover. Allow to cook about 3-4 minutes, and then flip it. You can do it; just be confident. Cover and cook another few minutes until it has set. Garnish with the cheese, some chopped chives, and a little friseé. It is the perfect Saturday lunch.