Now that I’ve moved to semi-arid Orange County, the sight of Tuscany’s gorgeous, verdant hills calms my nerves frayed by the dry Santa Ana conditions. As well, the vineyards make me long for the superb ruby red wines of Australia’s southeast region. I highly recommend a Penfold’s Shiraz or Cabernet Sauvignon, as well as Rosemount’s. Absolutely wonderful!
And in the spirit of wine country, be it Australia or Italy, I was urged to make my Frittata for dinner last night. This Mediterranean-inspired dish is not only delicious, it’s super heart-healthy. Loaded with fresh vegetables and minimal amounts of eggs and olive oil, this Frittata can be turned into a healthy feast with the addition of a light tomato-based soup or vinaigrette salad, greek olives, and perhaps a dollop of pesto. A bold red goes nicely.
(Serves four with accompaniments, or serves two as a main dish)
2 small firm-flesh potatoes, peeled and sliced into half moons (Yukon, Red, etc.)
3 cloves garlic, crushed/chopped
1/2 medium onion (brown, red or both) chopped
1-2 tablespoons extra-virgin olive oil + more if needed
6 medium white mushrooms, cleaned and sliced
1/2 small red pepper (capsicum), chopped
1 small zucchini sliced into half moons
large handful fresh baby spinach
several sprigs fresh Italian parsley or cilantro, torn
2 green onions, trimmed and sliced
dried oregano or Italian herbs, to taste
salt and pepper
4 extra-large eggs beaten
You will need a good-sized heavy skillet (with an oven safe lid). If you don’t have one, you can make this recipe by placing all the cooked vegetables into a glass baking dish, then finish the recipe in the oven.
Heat about 2 tbs olive oil over low-medium heat. Add potatoes and cook, turning to ensure even cooking, for approximately 10 minutes.
Add onion and garlic, continue to cook and turn, for another 10 minutes. I like to cover them with the lid between stirs, that way they tend to steam-cook as well.
Add mushrooms, peppers and zucchini. Continue to cook and turn until mushrooms have softened, about five minutes.
If your vegetables are soaking up too much oil and begin to stick, drizzle small amounts of olive oil in until you’ve resolved the problem.
Stir in fresh and dried herbs, salt and freshly ground pepper to taste.
Add spinach, cover and allow it to wilt a little. Stir gently to combine.
Pour over whipped eggs, adding more dried herbs, salt and pepper if desired. Add green onions and cilantro. Do not stir. Set heat to low. Replace the lid and allow the Frittata to cook and set through. About 15-20 minutes.
Keep a watchful eye over it to make sure the center sets without over-browning the bottom.
Right now would be a good time to pour your wine 😉
Remove from heat and let stand a few minutes. You should be able to loosen the Frittata from the sides of your pan with a spatula, cut into four segments and lift it from the pan to your serving plates. Serve warm.
[Little note: Please do try this recipe out, modifying it to your own personal tastes. However, please ask for my permission before copying my recipe elsewhere. Thank you!]