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.
- 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.
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