“I will only enjoy brunch fare from 10am until 2pm”, said no one ever. Omelettes, eggs Benedict, French toast, and…wait for it…bacon are choices that can hold their rightful place on the plate any time of day. Just look at how many restaurants serve breakfast foods from the wee hours of the morning until closing time – if McDonald’s can do it, so can I!
Egg dishes are a staple in my house. Once a week, dinner consists of an assortment of muffins, bacon (of course), and an omelette, usually with vegetables, cheeses, or whatever I have in my refrigerator or pantry. I love experimenting with wine pairings, too: sparkling wines, light reds, interesting whites.
Recently, I found a new recipe, one for Swiss Chard Frittata in The Vineyard Cookbook by Barbara Scott-Goodman, one of my best-loved sources for ideas that are wine-pairing ready. It was high time to create something different and break out of the shell (pun clearly intended) – this was perfect. With plenty of protein and nutrients, the blend of fresh eggs, swiss chard, cheesy Parmesan and Gruyere goodness, and dash of nutmeg were delightfully savory as a weeknight dinner. Of course, I’ll make this for brunch someday, but don’t tell anyone!
As I was considering the wine to complement the frittata, I came upon a bottle of Lieb Cellars 2015 Reserve Pinot Blanc ($20), sent to me as a sample. I knew that a Pinot Blanc, with its lively acidity and, depending where it’s cultivated, full-bodied palate profile, would be a good choice. What I wasn’t sure of, was the profile of this particular wine, one from the North Fork of Long Island. I was in for a fabulous surprise.
Swiss Chard Frittata
- 1 bunch green or red swiss chard (about 1 1/2 pounds)
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced shallots
- 2 tablespoons minced onion
- 5 large eggs
- 1/4 cup half-and-half
- 1/4 teaspoon nutmeg
- salt and freshly ground black pepper
- 1/2 cup freshly grated gruyere cheese
- 3 tablespoons freshly grated parmesan cheese
|Preheat the oven to 350 degrees Fahrenheit.|
|Put the chard in a vegetable steamer over boiling water, cover, and cook over medium heat for 5 to 8 minutes until tender. Drain well, chop coarsely, and set aside.|
|Heat the butter and oil in a large skillet over medium-high heat until foaming. When foam begins to subside, add the shallots and onion and cook for 2 to 3 minutes, just until translucent. Stir in the chopped chard, mix well, and remove from the heat.|
|Butter a 10-inch round glass or ceramic baking dish or and 11 3/4 by 7 1/2-inch rectangular glass baking dish. Spread the Swiss chard mixture evenly in the dish.|
|In a bowl, combine the eggs, half-and-half, and nutmeg, and season to taste with salt and pepper. Whisk well to combine, add the Gruyere cheese and whisk again. Pour the egg mixture over the chard and sprinkle with the Parmesan cheese.|
|Bake for 25 to 30 minutes, until the top is lightly browned.|
|Let cook slightly and serve warm, or serve at room temperature.|
Cheers! ~ Cindy