We’re Cooking: Father’s Day Frittata

I feel very lucky to have the chance to embrace the two amazing girls are the light of Gary’s life, his daughters Corinne and Carly.  Funny, smart, interesting and beautiful, and growing into fantastic young women, old enough for me to enjoy a glass with.

Father’s Day I got up early and prepped for a Father’s Day Frittata brunch with his girls.

Unfortunately only his oldest, Corinne was able to come for Father’s Day Brunch.  His youngest, Carly, is in summer school at Baylor and had a project that kept her from coming to Dallas for the weekend.   Over a leisurely brunch we caught up with Corinne on the excitement of being a 20-something in Dallas these days…..things haven’t changed much….especially since going to The Loon is still in the rotation.

During my prep, I had Gary grab a handful of every herb bursting in the garden and a basket of grape tomatoes just ripe for a frittata with tomatoes, mushrooms, onions, herbs and feta topped with a spinach salad and paired with a fantastic Italian Scalabrone Rosato from Antinori, served just chilled and filled with strawberry, raspberry and herbal notes with a medium body pairing beautifully with the light and airy, yet hearty frittata.  Gary also tried out a Colle Vicario marmalade on toast that I had brought him back from my trip to Napa. Marmalade and mustard are two things Gary goes crazy for, especially when the flavor combinations are unusual.  This one was a vodka lemon marmalade, and though the aroma was highly alcoholic, the lemony flavor mixed with a more subtle vodka note was divine, and certainly unusual.

Happy Father’s Day!

Recipe:

Father’s Day Frittata
Ingredients:
8 large eggs
1/2 cup half and half, or fat-free half and half (we used fat-free and it was still light, creamy and yummy)
1 1/2 tablespoons butter
1 yellow onion – chopped
2 cloves garlic – minced
6 button mushrooms – sliced
2 large tomatoes – chopped
6 oz feta
4-5 tablespoons of various herbs, chopped fine.  We used dill (which really popped with freshness), tarragon, basil, chives, parsley and a bit of thyme.
Salt and pepper
1/2 teaspoon red pepper flakes for a bit of heat
zest of 1 lemon
For the salad:
5 oz baby spinach
1 tablespoon of the chopped herb assortment
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper

Preparation:
Preheat oven to 350 degrees.  In a large bowl whisk the eggs and half and half together breaking up the eggs.  Season with salt and pepper and set aside.  In a large oven safe skillet melt the butter over medium heat and add the onion and mushrooms.  Stir to coat and cook for about 2 minutes then add the garlic.  Allow all to cook together until the onion is slightly translucent and the mushrooms are getting brown.  Season with salt and pepper.  Add the tomatoes.  Cook for another 3 or 4 minutes until the tomatoes are softened.  Add the feta.  When the feta has just started to melt add the herbs and season.

Stir to incorporate everything then add the eggs.  Shake the pan to evenly distribute the eggs and cook for about 4 minutes until the eggs just start to set.  Transfer the pan to the oven and bake for about 25 minutes, until the top is browned and the eggs are cooked through.  Meanwhile mix the dressing for the salad by combining the oil, vinegar, mustard, garlic and lemon juice.  Whisk to incorporate and season with salt and pepper.  Remove from the oven and cover with foil and allow to rest for about 7 minutes prior to cutting.  When ready to serve you can either slide it out onto a platter or serve straight from the skillet.  Toss the spinach and herbs with the dressing and top the frittata with the salad. Serve.

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