Fabulous Frittata

With warm weather approaching and our chickens producing full tilt, it’s time to think eggs. A frittata is an easy, versatile and delicious meal – and it is well matched with a glass of Taft Street Rose of Pinot Noir!


  • 2 tablespoons olive oil
  • ½ onion sliced
  • ¾ cup of cheese
  • 6-8 eggs
  • salt and pepper
  • ½ cup grated Parmesan cheese
  1. Put olive oil in large skillet over medium heat. Add onion and salt and pepper and cook until soft, about 5 minutes.
  2. Beat eggs with salt and pepper, then add cheese. Pour over onions and sprinkle Parmesan cheese on top. Cook until eggs are barely set, 5-10 minutes. You can set them further by putting in a 350 oven for a few minutes, or under the broiler for a very short time.
  3. Serve hot, warm or at room temperature.

Serves 4. Don’t forget the Taft Street Rose of Pinot Noir!