Rustic Vegetable Frittata with Smoked Gouda and Roasted Potatoes

Rustic Vegetable Frittata with Smoked Gouda and Roasted Potatoes
Jump to Recipe 👇

About This Recipe

Living in Napa Valley, I'm always inspired by the wealth of fresh, seasonal ingredients found in our beautiful wine country. I wanted to create a dish that would celebrate these local flavors while providing a hearty, satisfying meal. The result was a rustic vegetable frittata with smoked Gouda and roasted potatoes, perfect for a leisurely brunch or a casual dinner with friends and family.

While strolling through the local farmers' market, I was captivated by the colorful array of vegetables on display. I knew I wanted to create a dish that would showcase their natural beauty and flavors. The smoked Gouda was a delightful discovery, adding a subtle smokiness that perfectly complemented the earthy vegetables, while the roasted potatoes provided a comforting, rustic touch.

This frittata is a true celebration of Napa Valley's bountiful produce, and you can source most of the ingredients from local farmers' markets or even your own garden. For side dishes, consider a fresh, crisp salad with mixed greens, heirloom tomatoes, and a light vinaigrette, or a basket of warm, crusty bread from one of Napa's artisan bakeries. As for dessert, a fruit tart or a light sorbet would be the perfect way to end this delightful meal.

To elevate your dining experience, I suggest pairing the frittata with a refreshing Napa Valley Sauvignon Blanc, such as the one from St. Supéry Estate Vineyards & Winery or the delightful Scribe Winery from Sonoma County. Alternatively, a lighter red like a Pinot Noir from Etude Wines in Carneros would also be a harmonious match. These wines beautifully complement the earthy flavors of the frittata and smoked Gouda, while their bright acidity provides a delightful contrast to the richness of the dish.

As you enjoy your meal, take a moment to appreciate the history and natural beauty of Napa Valley. The region's Mediterranean climate, fertile soil, and passionate farmers and winemakers all contribute to the vibrant flavors found in this frittata. If you're planning a visit, be sure to explore some of the hidden gems of the area, such as the breathtaking views from Skyline Wilderness Park or the lush gardens at the di Rosa Center for Contemporary Art.

This rustic vegetable frittata with smoked Gouda and roasted potatoes is a testament to the incredible flavors that can be found in Napa Valley and the surrounding California wine country. I hope you enjoy creating and savoring this dish as much as I have. Happy cooking, and cheers to your Napa Valley-inspired culinary adventures!

Recipe Overview

Recipe:
Rustic Vegetable Frittata with Smoked Gouda and Roasted Potatoes
Author:
Lily Anderson
Season:
Spring
Yield:
6 servings
Calories Per Serving:
470
Prep Time:
PT20M
Cook Time:
PT30M
Total Time:
PT50M

Ingredients List

Ingredients:

  • 8 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups chopped kale or spinach
  • 1 cup smoked Gouda, shredded
  • 1/4 cup fresh basil, chopped
  • 4 cups diced russet potatoes
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste

Step-by-Step Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together eggs, milk, salt, and pepper. Set aside.
  3. In a large oven-safe skillet, heat olive oil over medium heat. Add onions and cook for 3-4 minutes, until softened. Add garlic, red bell pepper, zucchini, and cherry tomatoes, and cook for another 5 minutes.
  4. Stir in kale or spinach and cook for 2 minutes, until wilted. Reduce heat to low.
  5. Pour the egg mixture into the skillet, ensuring even distribution of vegetables. Sprinkle smoked Gouda and basil on top.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the frittata is set and golden brown.
  7. While the frittata is baking, toss diced potatoes with vegetable oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 25-30 minutes, until crispy and golden.
  8. Remove frittata and potatoes from the oven. Let the frittata rest for a few minutes before slicing. Serve with roasted potatoes on the side.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

About Me

Don't miss a recipe!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Coming soon - Cookbook!

Loving Napa Home Chef Recipes and wishing for more? Discover print exclusives!

Napa Recipe Cookbook: Napa Home Chef
Chicken with Blue Foot Mushrooms, Blueberry & Almond Puree
Baked Ziti Casserole with Wild Boar Ragu & Smoked Gouda
Fresh Crab Salad with Zesty Lime Dressing
Zinfandel and Blueberry BBQ Glaze
Arugula Salad with Figs, Goat Cheese, and Balsamic Vinaigrette
Mushroom and Gruyere Tart
Squid Ink Spaghetti with Rock Shrimp, Calabrian Chili & Lemon Pangrattato
Zucchini Spirals with Red Wine Reduction
Endive Caesar Salad with Tarragon
Roasted Rack of Lamb with Herb Crust
Marin Grass-Fed Beef Burger with Grilled Onions and Point Reyes Blue Cheese
Smoked Salmon and Cucumber Bites with Dill Cream Cheese

Mandatory (inedible) cookies. By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.