Main Dish
Smoked Gouda Frittata with Winter Greens and Acorn Squash
Stephen & Walker
1500 Grove Street
Healdsburg, CA 95448
trustwine.com
- RECIPE YEAR: 2018
- RECIPE BY: Walker & Stephen Family Kitchen
- YIELD: Serves 6
- PAIRS WELL WITH: Stephen & Walker
This is a Stephen & Walker family favorite. We have 13 laying hens at home and there is always an overabundance of eggs in the house. I started making this frittata for the boys last year and noticed they gobbled up the entire pan. You can change the greens and add any veggies you like. I prefer using cream so the frittata has a little softer custard than normal, or you can use skim milk instead.
Ingredients:
- 12 large eggs
- 1/2 cup heavy cream
- 3/4 teaspoon kosher salt, plus more, to taste
- Freshly ground black pepper, to taste
- 4 1/2 ounces smoked Gouda cheese, shredded
- 2 tablespoons extra-virgin olive oil
- 1 cup cubed peeled acorn squash (small cubes)
- 2 cups kale, roughly chopped
- 2 cups spinach, roughly chopped
- 2 cups arugula, roughly chopped
- 2 cups Swiss chard, finely chopped
- 4 garlic cloves, thinly sliced
- 1 teaspoon finely chopped fresh rosemary
- 1 pinch red pepper flakes
Directions:
Directions:
Preheat the oven to 375°F. In a large bowl, whisk together the eggs, cream, salt and a few grinds of black pepper until combined. Stir in the cheese and set aside. In a 10-inch ovenproof nonstick fry pan over medium-high heat, warm the olive oil. Add the acorn squash and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the kale, spinach, arugula, Swiss chard, garlic, rosemary and red pepper flakes and cook, stirring occasionally, until the squash is tender and the greens are wilted, about 5 minutes. Season to taste with salt and pepper. Reduce the heat to medium, pour the egg mixture into the pan and stir once or twice to combine. Cook, without stirring, until the edges start to set, about 1 minute. Transfer the pan to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let the frittata cool for 5 minutes in the pan or slide onto a cutting board. Serve warm or at room temperature with a glass of Stephen & Walker Pinot Noir Russian River Valley.
