Vegetable Frittata with Asiago Cheese and Rosé

Featured in our Friday Foodie 2020 Series

Ingredients 

1 1/2 teaspoons olive oil
1 medium-size red onion, chopped
1 red bell pepper, coarsely chopped
1 medium zucchini, chopped
2 cups (packed) spinach leaves, torn into 1-inch pieces
3 large eggs
6 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce shaved Asiago cheese
1 cup chopped tomatoes
1 tablespoon chopped fresh basil

Preparation

Preheat broiler. Heat olive oil in 10 inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.

Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.

Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

Serve with Iron Hub Rosé.

Serves 4 – 6.