WINE & FOOD AFFAIR RECIPES

Breakfast

Spinach-Roasted Red Pepper Fritatta

Belle de Jour Inn

16276 Healdsburg Avenue
Healdsburg, CA 95448
belledejourinn.com

  • RECIPE YEAR: 2017
  • RECIPE BY: Brenda Hearn, Innkeeper
  • YIELD: Serves 6
  • PAIRS WELL WITH: Dry Creek Vineyard

This light, flavorful egg dish is perfect for breakfast, brunch or lunch. It's great served with fresh fruit and scones for breakfast, and with a fresh green salad for lunch.

Ingredients:
  • 8 eggs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 2 tablespoons unsalted butter
  • 1 cup baby spinach
  • 3/4 cup crumbled feta cheese
  • 3/4 cup diced roasted red pepper
  • 1 cup grated white cheddar cheese
Directions:

				

			

                			

				
Directions:

				

					
Preheat the oven to 375°F.

In a bowl, whisk together the eggs, salt and white pepper. In a 9 1/2-inch nonstick ovenproof fry pan over low heat, melt the butter. Add half the egg mixture and place the spinach on top. Remove from the heat. Sprinkle the feta cheese over the spinach, then sprinkle with the roasted red pepper. Pour the remaining egg mixture over all and top with the cheddar cheese.  

Transfer the pan to the oven and bake until the frittata is set and puffed, 20 to 25 minutes. Remove from the oven, transfer to a plate, cut into wedges and serve.  

				

			

			











						

						

							
			
			

				
Belle de Jour Inn

				
16276 Healdsburg Avenue

			        Healdsburg, CA 95448

					belledejourinn.com