Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. Like other classic Italian dishes the Frittata has become widely popular in the US in recent decades basically Italy’s version of an open-face omelette.

Reading time: 4 Minutes

Author: Lucas Payá

Date: 07/06/2023

Category: Pairings

It’s that time of year again, when the cold starts to break and warmer weather gradually begins to grace us with its presence.As the seasons change, we often seek out and welcome food and drink that reflects our surroundings.When things start to heat up, our desire for beverages that quench our thirst and cool us off grows exponentially with the increase in temperature.In a world filled with slushies and punches, there is one classic cocktail that has been helping us usher in Spring and Summer for centuries: Sangria

<strong>Tiempo de lectura:</strong> 6 Minutos<strong>Autor:</strong> Steven Dragun<strong>Fecha:</strong> 03/24/2023<strong>Categoría:</strong> Cócteles


Full Ingredients list

  •  2 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1 pound thin spear asparagus, tough ends snapped off, spears cut
  • diagonally into 1-inch lengths
  • 6 large eggs
  • 3/4 cup ricotta cheese (can sub cottage cheese)
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon dried tarragon
  • 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)

Lustau Amontillado de Sanlúcar - Alm. Manuel Cuevas Jurado

Here are a few singularities about frittatas:

  • You may want to beat the eggs vigorously to incorporate more air than is needed in traditional savory omelettes, this results in a fluffier and deeper filling.
  • Traditionally, the mixture is cooked over very low heat, slower than an omelette, for at least five minutes, typically 15, until the underside is set but the top is still runny.
  • The partly cooked frittata is not folded to enclose its contents instead its either turned over in full, grilled briefly under an intense salamander to set the top layer, or baked for around five minutes.

As mentioned above, you can incorporate several elements into this preparation. Is there anything better than fresh green asparagus? Nothing signals the start of spring vegetable season, from April to June, quite like the perky stems of fresh green asparagus. The crunchiness of the asparagus pairs so perfectly with the fluffiness of the eggs. Add preferred cheese toppings, the various herbs, and the earthy flavor of the spears and there you have it, a perfect brunch (or dinner, you can eat it anytime)!

But wait, like artichokes, asparagus is notoriously seen as difficult to match, isn’t it? A high level of chlorophyll gives asparagus its fresh green flavor but, working alongside other acidic compounds (asparagusic acid), it can make wines taste metallic or harsh. Simply put, it’s a very vegetal vegetable—that chlorophyll-driven green flavor that’s part of what makes it delightful clashes with most wines. But it’s too delicious to ignore entirely, so don’t worry, as always, with sherry wines we’ve got you covered!


When pairing wine with asparagus, wines that can be particularly tricky are those with a touch of sweetness, as asparagus can accentuate that. Oaked whites are generally not very successful either (except with rich buttery sauces), nor are wines with pronounced tannins. Did you know that amontillado happen to be particularly regarded for their ability to tame the effects of the harsh acids and the coarse texture of some tricky vegetables like Brussels sprouts, artichokes and, of course, asparagus? It is certainly one of their most celebrated attributes, amontillado sherry may well be the best wine for asparagus out there! If you haven’t do so yet, you can try it on your own following this month’s pairing.

Here is our wine choice for this dish, Lustau Amontillado de Sánlucar:

“This Amontillado Solera consists of 21 casks which are aged in Manuel Cuevas Jurado’s bodegas in “Calle Trabajadero” (Trabajadero St.) in Sanlúcar de Barrameda. Old gold in color, this wine has a pungent and aromatic bouquet, reminiscent of the sea breeze from the Andalusian coastline. This is a classic Amontillado from Sanlúcar. Hazelnuts come forward on the palate, with a light and attractive acidity. This wine is appreciated for its fineness and elegance, and has a long, dry finish.”


1. Cook the shallots in butter:
Heat the butter in a 10-inch ovenproof frying pan over medium heat.
Add the shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.

2. Add the asparagus:
Add the sliced asparagus and cook for an additional 3 minutes.

3. Add the egg mixture:
Beat the eggs, ricotta cheese, and salt together, then stir in the chives and tarragon.
Pour the egg mixture into the pan and cook until almost set, but still runny on top, 4 to 5 minutes. While cooking, preheat the oven broiler.

4. Top with cheese and broil:
Sprinkle Gruyere cheese over the eggs and put in the oven to broil until the cheese is melted and browned and the center is set, about 6 to 8 minutes.
Remove the pan from the oven with oven mitts and slide the frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long-handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.)


Asparagus not only looks good on a plate, but it is also packed with health-giving benefits. A great source of vitamins C, K, and E, essential for blood clotting and bone health. Asparagus also contains folic acid and plenty of antioxidants. It is low in calories and boasts an impressive nutrient profile including iron, zinc, and riboflavin. In addition, its large content of fiber supports good digestive health. Finally, Asparagus is a good source of potassium, providing 6% of your daily requirement in a half-cup serving and so, helping regulate your blood pressure.