We love finding new recipes to pair with our wines, and this is a perfect brunch or breakfast-for-dinner option that pairs perfectly with our Riesling. We’ve suggested some local meat and cheese products for this recipe, but of course you can use others as well!

Simply Delicious Cheese and Bacon Frittata

Ingredients ¼ Cup of Spring Hill Farms Asiago cheese

8 Thick-Cut Slices of Bacon (Tara Firma Farms “Classic Bacon” or “Salt and Thyme Bacon” would both be wonderful options)

3 Tablespoons of Olive Oil

½ Cup Diced Yellow Onions

8 Large Eggs

½ Cup Milk

½ Teaspoon Salt

¼ Teaspoon Pepper

¼ cup of Nicasio Valley Cheese “Garlic Basil Foggy Morning” Fromage Blanc cheese (or herbed goat cheese)

Instructions

Preheat oven to 350°F.

Grate ¼ cup of Spring Hill Farms Asiago cheese and set aside.

Cut 8 slices of bacon into matchstick-sized lardons (¼-inch thick, 1-inch long) and cook over medium heat until most of the fat has rendered out and the lardons are crispy but not dried out/crunchy. You should end up with about ½ cup cooked lardons.

Heat 3 tablespoons of olive oil in a 10" oven-safe skillet (cast iron works great!) over medium-high heat. Add ½ cup diced onions. Cook about 5 minutes, stirring occasionally, until onions are softened.

While onions are cooking, whisk 8 large eggs in a medium bowl with ½ cup of milk, ½ teaspoon salt, and ¼ teaspoon pepper.

Pour the egg mixture into your skillet, adding and stirring in bacon (leave out a small amount to sprinkle on the top of the frittata before serving) and Asiago cheese, and cook for 5-7 minutes, just until edges start to pull away from the pan.

Transfer skillet to oven and bake until set, about 16 to 18 minutes.

Remove from the oven and sprinkle leftover lardons and ¼ cup of Nicasio Valley Cheese “Garlic Basil Foggy Morning” Fromage Blanc cheese (or herbed goat cheese) over the top of the frittata, slice into pie shaped wedges, serve and enjoy!

Image