erve this colorful frittata with Chef Gibson's White Chocolate Bread Pudding preceded by his Creamy Dill Shrimp appetizer!

INGREDIENTS:
5 eggs
3 ounces spinach, very finely sliced
3 ounces carrots -- grated
1 red bell pepper -- diced small
3 ounces chives -- sliced thin
1 tablespoon basil -- finely chopped
1 tablespoon dill -- finely chopped
4 tablespoons flour
salt and pepper -- to taste
6 ounces gouda cheese -- grated
1 tablespoon cilantro -- finely chopped

DIRECTIONS:
– Separate the egg whites and yolks. In a bowl , combine the yolks, vegetables, chives, basil, dill, and flour. Mix. Whisk the egg whites in a separate bowl until stiff peaks form. Fold in half of the egg whites gently, and then the other half.
– Grease a baking ring or 9" spring form pan and pour the mixture in. Scatter the cheese over the top. Bake at 350F. for 35-40 minutes, until cooked through. Let cool and serve.

PRESENTATION NOTES:

Use your leftover cilantro and/or basil leaves coupled with your choice of seasonal fresh fruit to compliment each slice of frittata.