Spring Veggie Frittata
Pairs Well With
1 cup chopped mushrooms (Maitake are great with eggs)
1 cup chopped baby spinach (you can use more if you like)
½ tsp fresh thyme leaves, finely chopped
6 large eggs
2 to 3 tablespoons milk or cream (optional)
10 ripe pear or cherry tomatoes, halved
8 to 10 asparagus spears, lightly steamed
½ cup shredded cheese (Cheddar and Parmesan are both great, but any melty cheese will do)
1 to 2 tablespoons olive oil
1 tablespoon butter
Preheat oven to 350°F
Heat about a tablespoon of the olive oil on medium-high heat in a frying pan that can be put into the oven. When oil shimmers, add mushrooms and sauté until they begin to brown, about 7 minutes. Add thyme and spinach to the pan and mix with mushrooms. Cook about 1 minute.
Whisk eggs as you would for a scramble. You can add the milk or cream at this point, if you like. Add the butter and a little more olive oil to the mushroom mixture in the pan. When the butter/oil is hot, add the eggs and gently stir to distribute the mushrooms and spinach evenly throughout. Let set for one minute.
Place asparagus spears on the top of the eggs in bicycle-wheel design. Place tomato halves in the spaces between the asparagus spears. Sprinkle with the shredded cheese. Place pan in oven and bake for 10 to 12 minutes. Finish it for one minute under the broiler to lightly brown the cheese and slightly blister the tomatoes. The eggs should be a bit custardy, but you should adjust the timing for your oven and your taste.
For brunch, serve with cut-up fresh melon and a chilled glass of Merry Edwards Sauvignon Blanc. For a light dinner, serve with a fresh salad and our Russian River Pinot. This dish is as versatile as our wines!
Our media maven Jill Schlegel was inspired to make this relatively simple but rather decadent egg dish after Ken and I gave her some fresh eggs from our chickens. The earthiness of the mushrooms makes it a great pairing with our 2017 Russian River Valley Pinot Noir.