If you’re like most and need to find a reason to drink bubbly, then celebrate Boxing Day Brunch with a Frittata and Spanish Sparkling Wine, (Cava) Segura Viudas Sparkling Brut.  It’s a perfect match for eggs because the bubbles are fine and the wine has enough acidity to hold up to the greens and the rich frittata base.

Ingredients

  • 1 tablespoon olive oil (or more as needed)
  • 2 bunches spinach
  • 1 leek, cut into slices
  • ½ pound fingerling or other waxy potato, cut into slices and blanched (approximately 6 potatoes)
  • 9 eggs
  • ½ cup milk
  • ½ cup crème frâiche
  • kosher salt & cracked black pepper, to taste
  • green garlic tops, finely chopped

To Prepare the Frittata:

Using gloves, wash the nettles thoroughly in cold water. In a very large pot of boiling salted water, blanch the nettles for 1 minute. Remove to a cold water bath. Remove from the cold water and drain well. Carefully strip the leaves from the stalks. Discard the stalks and roughly chop the leaves.

In a bowl, beat the eggs, milk, crème frâiche, salt and pepper. Reserve.

In a large, ovenproof skillet add the olive oil. Add the ramps and potatoes and sauté the over medium heat until soften, about 8 to 12 minutes. Add the blanched nettle leaves, and sauté, stirring, for a few minutes. Pour the egg mixture over the top. Cook until the base is just set, about 5 to 8 minutes. Place frittata under broiler or in a 375F oven until the top is puffed and lightly browned. Sprinkle with the green garlic tops.

Advanced Preparations: The spinach scan be blanched and the leeks and potatoes can be sautéed several hours in advance. Warm them back up in a large skillet and continue with the recipe.

Substitutions /Options:

The combination of the slightly tangy crème frâiche and whole milk works best but you can use all milk or all heavy cream if you add a touch of lemon juice to balance the richness.

A good addition or substitution, if available, are fiddlehead ferns. They are the young, edible, tightly coiled frond from the ostrich fern. They resemble the spiral end of a violin or a fiddle. The shoots are in their coiled form for only about 2 weeks before they unfurl into non-edible greenery. They have a flavor akin to an asparagus-green bean-okra cross and a slightly chewy texture.

Additionally, you can add various types of cheese to the frittata base and/or to the top of the frittata just before it goes into the oven.

Makes 4 servings