Roasted Pumpkin & Feta Frittata
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 6 oz. pumpkin (butternut squash), cut into 1/2 dices
• 6 medium eggs
• 1/2 cup milk
• 4 oz feta, crumbled
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• salt & pepper to taste
Heat oil in an ovenproof pan. Add onion and pumpkin and cook for 2 minutes. Place the pan in the oven and cook for 10 minutes.
Beat eggs and milk. Stir in the cheese, herbs, salt & pepper.
Lift the pan from the oven and pour over the egg mixture. Cook for 4-5 minutes on stove top until eggs start to solidify.
Take the pan back to the oven to finish cooking, about 10-15 minutes. Remove from the oven and let sit for 5 minutes before slicing to serve warm. Recipe courtesy of Peter Howard and Gallo winery.
It was 2000, the dawn of a new millennium and dawn of Olianas in the heart of Sarcidano, north of Caglirair, Italy. Olianas’ bio-integral philosophy involves the utmost respect for grapevines and soils. The use of herbicides, chemical fertilizers and synthetic products for pest management of the plant is banned. The use of tracked or rubber-tired vehicles is limited, as they involve excessive soil compaction; instead they favor the use of animals, including horses. The harvest is strictly manual, with selection of the grapes in the field. The management of soil fertility is through organic fertilization and green manures. A straw yellow color, this Vermentino has strong aromas and orange blossom floral notes. In the mouth it is fresh, fruity and elegant.
“Intense and clean notes of grapefruit and citrus with hints of spice and bread crust. On the palate is refreshing and quite round with a very pleasant finish. Perfect as aperitif and with dishes based on fish.” – Stefano Casadei, winemaker
Winemaker: Stefano Casadei
Appellation: Vermentino di Sardegna DOC, Italy
Analysis: 13% alc/vol
Aging: Partially aged in small barrels for six months, the rest refined in stainless steel for same period.