ROASTED VEGETABLE & GREEN CHILI FRITTATA
This recipe from Peggy Fiandaca, co-owner of LDV Winery, serves 6-8 people.
ON BIG BLEND RADIO: Get ready for Spring Brunch Season with this episode of the “Wine Time with Peggy” podcast with Peggy Fiandaca who talks about pairing wines for brunch, gives a vineyard update, and shares five fun wine facts, plus, how to make her Frittata recipe below. Watch here in the YouTube player or download the episode on Podbean.
Ingredients –
3 Green chilis or poblano pepper
½ red pepper, seeded and diced
½ red onion, diced
1 cup sliced mushrooms
1/3 cup Extra Virgin Olive Oil
Kosher salt
Fresh ground pepper
2 cloves of garlic minced
12 large eggs
½ cup half-and-half
¼ cup freshly grated parmesan cheese
Tabasco sauce
1 tablespoon unsalted butter
2 scallions chopped
½ cup grated gruyere cheese (or other melting cheese)
Directions –
Preheat the oven to 425 degrees F.
Char the green chilis over gas heat or under a broiler; wrap them in a wet paper towel and put them in a plastic bag to steep for 10 minutes. Peel the chilis’ skins and chop.
Toss chopped red pepper and onion with olive oil and sprinkle with salt and pepper. Place on a sheet pan and bake for 15 minutes. Remove from oven and mix in chilis.
Turn down the oven temperature to 350 degrees F.
In a large bowl, whisk the eggs, half-and-half, parmesan, one teaspoon salt, a dash (or two) of Tabasco sauce, and ½ teaspoon pepper.
In a 10-inch ovenproof sauté pan, melt the butter and sauté the mushrooms for a few minutes then add scallions over medium-low heat for another minute. Add the roasted vegetables to the pan and toss to mix.
Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring.
Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Turn off the oven. Sprinkle with the gruyere and let the cheese melt.
To Serve –
Cut into 6 or 8 wedges and serve hot.
Wine Pairing –
LDV Winery’s 2019 Sky Island Viognier; or a medium-bodied red wine.
 
