A Kiss of Spring Weather for Valentine's Weekend, a Romp with the Newfs, Heavenly Eggs Benedict, and Flavorful Frittata

Coronado experienced a kiss of Spring weather for the long Valentine's Day/President's Day weekend, with temperatures in the high 70's.  We took our goofy Newfy boys down to Fiddler's Cove for a romp in the Bay, and then returned home for brunch and an afternoon of dog washing.

For brunch, John slightly modified Once Upon a Plate's version of Softly Poached Eggs on Sweet Potato Hash Browns, with Asparagus and Horseradish Cream Sauce by adding a slice of crispy pancetta on top of the hash browns.  The recipe can be found, here.  We've also made this for dinner, and it's wonderful.

Last night, we tried Saveur's Ricotta and Roasted Pepper Frittata for another quick, weeknight dinner.  Eggs Benedict and Frittatas - they're nice for breakfast, brunch, and dinner!  A frittata is a type of Italian omelette, either simple or enriched with additional ingredients. It is prepared in a frying pan like a traditional French omelet. However, whereas an omelet is cooked on a stove top and served folded, a frittata is not folded and is typically finished in an oven or under a broiler.

I especially enjoyed the roasted red peppers and ricotta cheese in this version, but really didn't notice the potatoes.  Next time, I may add add some fresh asparagus, sun-dried tomatoes, and/or artichoke hearts.  If you want potatoes, I would suggest serving country-style potatoes on the side.
 

Ricotta and Roasted Pepper Frittata
Slightly modified from Saveur, #133
Serves 4

Ingredients:
1⁄2 cup grated Parmesan cheese
2 tbsp. roughly chopped flat-leaf parsley leaves
1 1⁄2 tsp. kosher salt
1 tsp. chopped fresh basil
8 eggs, beaten
Freshly ground black pepper, to taste
3 tbsp. extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
1 small Yukon Gold potato, peeled and sliced into 1⁄8" rounds
1 roasted red bell pepper (from jar), cut into 1⁄4" strips
1 cup whole milk ricotta cheese

Preparation:

Preheat oven to 425° F.

In a large bowl, whisk together 1⁄4 cup of the Parmesan, parsley, 1⁄2 tsp. of the salt, basil, and eggs and season with black pepper. Set egg mixture aside.

Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat. Add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.

Remove skillet from heat. Add the egg mixture to the skillet and stir to distribute the onions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining Parmesan. Bake until lightly browned and the center is set, about 15 minutes. Run a rubber spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate. Season with more black pepper, to taste.

Frittatas, in general, pair nicely with Champagne or Prosecco.  For frittata with ricotta, serve Italian Chardonnay.  With egg dishes, stray away from wine with wood (i.e. oaked wines).
-From What to Eat with What you Drink.

Unfortunately, our taste of Spring was brief, and another storm is moving in.  It will be a good weekend to plan the menu for the Newfoundland Club of America Regional Specialty Show, in Del Mar, next Friday.  John and I will be preparing and serving the ringside continential breakfast, and luncheon, for our local club.