Omelette Frittata. Image by Dagny Walter from Pixabay

Hearty Frittata

As we inch our way towards warmer weather our attention turns to casual dining. Here is a dish that can be served anytime/anyplace; equally appropriate from morning til evening.


  • 6 tablespoons olive oil
  • 1 garlic, minced
  • 1 small shallot, diced
  • black pepper
  • 4 cups cooked greens (spinach, kale….), chopped
  • 1 teaspoon lemon juice
  • salt
  • 12 eggs beaten
  • 2 cups cooked chicken, chopped
  • ¼ cup cream
  • ½ cup goat cheese, rumbled
  • ½ cup chives, chopped


  1. Heat oven to 400. Heat 2 tablespoons  oil in large saucepan, adding garlic, shallot and pepper to taste. Add greens and salt to taste. After 2 minutes transfer to paper towels.
  2. Combine eggs, chicken, cream, salt, pepper and greens mixture. Heat remaining oil in cast iron or nonstick pan and pour in egg mixture. Cook until edges set.
  3. Mix cheese with chives and lemon juice and scatter atop eggs. Transfer pan to oven and cook 10 – 12 minutes, or until eggs are cooked through.
  4. Cut into wedges. Served 4 – 6.

This goes especially well with our 2018 Russian River Valley Rose of Pinot Noir. Like the frittata, good from morning til night!

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