If you said brunch was your favorite meal, you would not be alone. Whether it’s a fun girls get-together, celebrating a birthday, or a casual affair with loved ones, the variety of foods at brunch is always delightful. From a fresh-baked coffee cake to fruit salad to savory egg dishes, there’s something for everyone.

Frittatas are a versatile option and well-suited to take center stage at your next spring brunch. They can be crafted with any fresh, seasonal ingredients you find at the farmer's market. We love this recipe (courtesy of Martha Stewart) for a crowd-pleasing dish that can be prepared ahead of time. This frittata pairs phenomenally well with Casillero del Diablo’s Chardonnay – which can be purchased online here.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, thinly sliced (1 cup)
  • 2 cups grape tomatoes
  • Coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup grated cheddar (1 1/2 ounces)

Directions

Step 1 - Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook for about 5 minutes.

Step 2 - Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set – about 2 minutes. Transfer skillet to the oven and bake until the top of the frittata is just set – 10 to 13 minutes.

Step 3 - Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Cook’s notes:  The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.

Wine pairing:  Casillero del Diablo Chardonnay . . . . the combination is sure to make for a memorable brunch.