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
- Put olive oil in large skillet over medium heat. Add onion and salt and pepper and cook until soft, about 5 minutes.
- 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.
- Serve hot, warm or at room temperature.
Serves 4. Don’t forget the Taft Street Rose of Pinot Noir!