Leek Frittata with Roasted Almond Romesco Sauce and Arugula Salad

Frittata:
1/4 c milk
1 Tbsp flour
1/4 tsp salt
1/4 tsp pepper
8 large eggs, lightly beaten
1/4 c Parmesan
1 Tbsp olive oil
1 large leek, trimmed and thinly sliced
1 tsp minced garlic

Preheat oven to 350. Combine everything but oil, leek, and garlic in a bowl and set aside. Heat oil in a medium ovenproof skillet on medium heat. Cook leeks for 3-5 minutes, until softened and lightly browned. Add garlic and cook 30 seconds, stirring constantly. Add egg mixture and stir to evenly distribute leeks throughout the frittata.

Cover the skillet and reduce heat to low. Cook for 6 minutes, then transfer to oven for 10-12 minutes, until eggs are all fully set.


Romesco:
1 1/2 oz multigrain bread, crusts removed, toasted
3 Tbsp almonds
7 oz roasted red bell pepper (about 1 pepper), drained and rinsed if it's from a jar
1 tsp. sherry vinegar
1 Tbsp olive oil
2 tsp minced garlic
1/2 tsp paprika
1/4 tsp salt
1/8 tsp sugar
2 Tbsp water

Tear bread into pieces, place in food processor with almonds. Pulse until coarse crumbs form. Add bell peppers and vinegar, process until almost smooth. Transfer to bowl.

Heat a small skillet over medium. Add oil and garlic, cook until garlic is fragrant but not browned, about 1 minute. Remove from heat, stir in spices. Add oil mixture and water to pepper mixture in bowl and stir well to combine.

(This makes enough for 2 frittatas.)


Lemony White Bean and Arugula Salad

2 Tbsp olive oil
zest and juice from 1 lemon
1 tsp. dijon
3/8 tsp. salt 
1/4 tsp pepper
1 can cannellini beans, rinsed and drained
1/4 c thinly sliced red onion
3 c firmly packed baby arugula

Whisk together first 5 ingredients, toss with arugula. Top with onion and beans.