Bountiful Veggie Frittata + Merchant’s Daughter Clara’s Reserve
Brunch Bash
Dressed up or dressed down, Brunch is the perfect occasion to slow down and feed your soul and stomach. Whether you’re with friends or if it is just for two, it’s the laid-back way to ease out of a busy week and ramp up for the week ahead. There’s no rules, no judgement, no stress - do it your way! For our Brunch Bash with a few close friends, we pulled on our yoga pants, brewed up a pot of coffee, and created easy-to-make Bountiful Veggie Frittata paired with Merchant’s Daughter Clara’s Reserve hard cider. Clara’s Reserve is on the sweeter side with a mellow after-taste that enhances lighter dishes. Or, if you want to, try our version of a Apple and Peach Bellini. Both recipes are below.
Please drink responsibly and don’t drink and drive.
Bountiful Veggie Frittata
Serves: 6 Prep: 30 minutes
6 large eggs
1/4 cup milk
Kosher salt and pepper
1/2 teaspoon red pepper flakes
1 teaspoon thyme
1 tablespoon butter
1/2 sweet onion, chopped
1/2 cup zucchini, chopped
1 cup sweet red or orange pepper, chopped
1 garlic clove, minced
2 ounces grated romano cheese
Sliced avocado, chopped Parsley to garnish
Preheat Oven to 375 degrees. In a medium bowl, beat eggs and milk. Season with salt and pepper to taste, red pepper flakes, and thyme. Beat until evenly combined. Set aside.
In a 10-inch oven proof skillet (we used our cast iron skillet) cook onion in butter over medium heat for 1 to 2 minutes. Add in zucchini, red peppers, and garlic and cook just until soft and onion is translucent, 4 to 5 minutes. Stir often to ensure veggies don’t burn. Reduce heat to low and pour egg mixture over veggies. Stir well to evenly distribute all ingredients. Spread Romano cheese over top of mixture and transfer to oven.
Bake until the top is golden brown and the eggs are set about 20 minutes. To test if eggs are cooked, insert knife in the center and check to see if it comes out clean. Cool on trivet for 5 minutes.
Cut into wedges and serve with a side of sliced avocado, parsley sprigs, and a fresh fruit salad.
Apple and Peach Bellini
Serves: 4 Prep: 10 minutes
24 oz Merchant’s Daughter Clara’s Reserve
1 medium peaches, peeled and diced
2 oz elderflower liqueur
Apple Slices and mint for Garnish
Core peach. In a small bowl or food processor, mash or puree peaches. Transfer into pitcher. Carefully pour Merchant’s Daughter Clara’s Reserve over peaches. Strain if desired. Add elderflower liqueur and stir until combined.
Pour into champagne flutes, mason jars or your favorite glasses. Garnish with fresh apples and mint.