Frittata pairing recipe with Organic Sauvignon Blanc

September… This Organic month is about natural. Here is a great recipe to pair with Cono Sur Sauvignon Blanc. Enjoy!

Makes a generous portion for 1 person. 

Preparation:

In an oven proof skillet or frying pan heat some extra virgin olive oil and add fresh chopped garlic, rosemary and thyme. If you can only get dried herbs that will work fine too. Cook until softened but not brown.

Add finely chopped stalks from a beetroot to the pan, you can substitute this with Swiss chard or kale.

Peel and slice 2 small potatoes very finely.

Beat 2 eggs well, season with salt and freshly ground black pepper.

Remove the garlic, herb and beetroot stalk mix from the skillet.

Layer the slices of potato into the skillet adding some of the garlic, herb, beetroot mix in-between the layers of potato.

Pour the beaten egg slowly into the skillet. Half way through give the skillet a gentle shake to make sure the egg gets in between the layers of potato. Pour the remaining egg into the skillet completely covering the potatoes.

Put the skillet into an oven that’s been preheated to 180c degrees for 20 minutes.

While that’s cooking make a salad using grated carrot, grated beetroot, beetroot leaves and scallions. You can substitute the beetroot leaves for any salad greens.

Make a dressing from chive flower infused vinegar, you can substitute this for white or red wine vinegar with added chopped chives, Dijon mustard and extra virgin olive oil mixed well.

Toss the salad with the dressing.

Serve the frittata warm from the oven or cooled with the salad and a chilled glass of Cono Sur Organic Sauvignon Blanc.