The frittata with zucchini, peppers, eggplant, cherry tomatoes and spinach has a delicate and light, yet aromatic flavor. It pairs perfectly with Nicola Bergaglio‘s Gavi del Comune di Gavi Minaia 2023.
Ingredients for 4 persons:
6 eggs; 2 tablespoons grated Parmesan cheese; 2 tablespoons milk (makes the omelet fluffier); 1 small onion; seasonal vegetables (about 350 g total): zucchini, peppers, eggplant, cherry tomatoes, spinach or Swiss chard; extra virgin olive oil; salt and pepper to taste; herbs to taste (basil, parsley, thyme or oregano).
Directions:
Wash the vegetables and dice or thinly slice them. Blanch spinach (or Swiss chard) for 2 minutes and squeeze well, shred.
In a nonstick skillet, heat a little oil and sauté the chopped onion. Add the vegetables and saute for 10-12 minutes until soft. Season with salt and pepper.
In a bowl, beat eggs with milk, Parmesan cheese, salt, pepper and herbs.
Add the cooked vegetables to the beaten eggs and mix well.
Pour the mixture into the same pan (clean or lightly greased) and cook over medium-low heat with the lid on for about 7-8 minutes. When the edges are firm, turn the omelet over with the help of a plate or lid and cook 4-5 minutes more.
Alternatively, for a lighter dish, pour the mixture into an oiled baking dish and bake at 180°C for 20-25 minutes.
Let cool slightly, cut into slices and serve. Great both hot and cold.
Wine pairing:
Gavi del Comune di Gavi Minaia 2023 Nicola Bergaglio
Bright strawberry. Delicate, typical and fine nose. Aromatic herbs, candied citrus and delicate floral notes on the nose. In the mouth it is crisp and taut, with excellent length and saline finish.
Production area: Minaia is the eponymous flagship vineyard of the Gavi Docg area, located about 300 meters above sea level on limestone soil with constant breezes from the Ligurian Sea.
Grapevine: 100% Cortese. Natural cultivation (no irrigation, mechanical weeding), Guyot training system, planting density 3,800 vines/ha.
Production processes.: fermentation in stainless steel, aging 5-6 months on the lees in stainless steel, filtration before bottling.
Alcohol content: 13.00 % vol.
Serving temperature: 8-10°C.
Recommended pairings: Hors d’oeuvres and salads, fish dishes including spicy and spicy, vegetable pies, medium-aged cheeses, light poultry.
