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Frittata with Grape Compote

Frittata with Grape Compote

by 4 people

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Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 3 tablespoons butter
  • 1 large shallot, finely chopped
  • 2 cups seedless red or black grapes, halved
  • 1 tablespoon sugar
  • salt and pepper
  • 8 eggs
  • 1/4 cup mascarpone cheese
  • 1 teaspoon EVOO
  • 1 teaspoon balsamic vinegar
  • 1 5 ounce bag  baby spinach
  1. In a saucepan, melt 2 tbsp. butter over medium heat. Add the shallot and cook until soft, 5 minutes. Stir in the grapes, sugar and a pinch each salt and pepper. Cook until tender, 5 minutes. Remove from the heat and cover to keep warm.
  2. Preheat the broiler. Meanwhile, in a large bowl, whisk together the eggs, 1/4 cup water, 1/2 tsp. salt and 1/4 tsp. pepper. In a 9-inch, ovenproof nonstick skillet, melt the remaining 1 tbsp. butter over medium heat. Pour in the eggs and cook, stirring constantly, to three-quarters doneness, 4 to 5 minutes. Remove from the heat; spread evenly in the pan; broil until set, 1 to 2 minutes. Dot with the mascarpone.
  3. In a salad bowl, whisk together the EVOO and vinegar; add the spinach, season and toss to coat. Cut the frittato into wedges; top with the grape compote. Serve with the salad.
  • An extra buck will buy you thick buttered toast. Slather toasted italian bread with butter and a sprinkling of salt.