Walla Walla Sweet Onion Frittata

May 31, 2010

Walla Walla Sweet Onion Frittata

Varietal: Chardonnay (Oaked)

Serves 6 to 8

Walla Walla sweet onions, which are in season from June to September, were declared the official state vegetable of Washington State in 2007. They’re featured here, along with fresh herbs of the season and chèvre (fresh, young goat’s-milk cheese), in a recipe by Seattle chef Mike Davis. If you don’t care for big, oaky Chardonnays, try pairing this plump, flavorful frittata with a dry Rosé, a crisp Sauvignon Blanc, or a big, fat Semillon.

12 large eggs

3/4 cup whole or low-fat milk

1 cup firmly packed mixed fresh herbs, minced, preferably parsley, thyme, marjoram, basil, and chives

Pinch of kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

1 small Walla Walla sweet onion, minced

3 ounces fresh, young goat’s-milk cheese (chèvre) or 1/2 cup (about 2 ounces) grated Asiago or Parmesan cheese

1. Preheat the oven to 350°F.

2. In a mixing bowl whisk together the eggs, milk, mixed herbs, salt, and a sprinkle or two of pepper, and set aside.

3. Place a large nonstick, ovenproof skillet over medium to medium-high heat and add the butter and oil. When the butter has melted, add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes.

4. Add the egg mixture to the skillet and continue to cook. When the egg begins to form a light crust on the bottom, lift the sides and allow the liquid eggs to run into the bottom of the skillet. Continue cooking until another crust forms, and repeat the procedure until almost all the liquid eggs are cooked.

5. Remove the skillet from the heat and slide the frittata onto a plate. Using pot holders, place the skillet over the plate and carefully invert the frittata back into the skillet. Place the skillet in the oven and cook until the frittata puffs slightly and is cooked throughout, 3 to 5 minutes.

6. Break the chèvre into small pieces and sprinkle evenly over the top of the frittata, or sprinkle evenly with the Asiago or Parmesan cheese.

7. To serve, cut the frittata into equal portions and serve immediately.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

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